A hearty and flavorful chili recipe with a Texas twist, perfect for spice lovers.
Heat a drizzle of oil in a large saucepan over medium-high heat.
Using a heavy-bottomed pan helps distribute heat evenly.
Add half of the beef cubes and brown them on all sides.
Avoid overcrowding the pan to ensure proper browning.
Remove the browned beef with a slotted spoon and set aside.
Keep the beef warm by covering it with foil.
Repeat the browning process with the remaining beef cubes.
Add a bit more oil if needed to prevent sticking.
Add the onion and garlic to the pan and sauté until softened.
Stir frequently to prevent burning.
Stir in the cumin, crushed ancho peppers, and red pepper flakes, cooking for 1 minute.
Toasting the spices enhances their flavor.
Return all the beef to the pan and mix well.
Ensure the beef is well coated with the spice mixture.
Pour in the beef broth and water, then add the oregano.
Scrape the bottom of the pan to deglaze and incorporate all the flavors.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1 to 1.5 hours, stirring occasionally.
Stirring occasionally prevents sticking and ensures even cooking.
Stir in the cooked pinto beans and heat through.
Adding the beans at the end prevents them from becoming mushy.
Serve the chili hot, garnished with your favorite toppings.
Popular toppings include shredded cheese, sour cream, and chopped cilantro.
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