Spicy Texas Chili

Real Texas chili doesn’t have beans, and this one follows the rules. Cubed round steak (not ground beef) cooked with jalapeno, garlic, onion, whole tomatoes, chili powder, and cayenne. Meat, heat, and tomatoes. That’s the Texas way.

Using cubed steak instead of ground beef is what separates this from a weeknight chili. The half-inch cubes hold their shape and give every bite a satisfying, meaty chew. Round steak is lean and tough, but the 15 to 20 minute simmer in tomato liquid softens it just enough while keeping it toothsome.

Three cans of whole peeled tomatoes go in undrained and cut up. The juice from the cans is your braising liquid. As it simmers uncovered, it reduces and thickens into a rich, concentrated sauce that clings to the beef.

The heat comes from two sources: fresh jalapeno cooked with the beef and cayenne pepper stirred in with the chili powder. The jalapeno gives upfront, fruity heat while the cayenne builds a slow burn in the background.

Pro Tips

• Cut the round steak into uniform ½-inch cubes for even cooking. Larger pieces won’t tenderize in the short simmer.
• Cook the beef until just no longer pink, not until browned. Browning forms a hard crust that won’t soften during simmering.
• Simmer uncovered so the liquid reduces and the chili thickens. Covering traps steam and keeps it watery.
• Taste before adding salt at the end. The canned tomatoes contribute their own saltiness.

Variations

• Add a tablespoon of ground cumin for a deeper, smokier flavor profile.
• Use two jalapenos for more heat, or swap in a serrano for sharper, more intense spice.
• Serve topped with diced raw onion, shredded cheddar, and a dollop of sour cream.