How to Make Authentic Texas Chili with beef and no beans. This traditional recipe includes crushed tomatoes and for seasoning, several spices including smoked paprika. SO good.
In large saucepan, over medium-high heat, brown the beef crumbling it as it browns. Remove browned meat to a paper towel line plate when done.
Remove all but ¼ cup of fat in the pan. If there's not enough fat, use vegetable oil as needed to cook the onion. Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 7 minutes.
Stir in garlic, chili powder, cumin, smoked paprika, and oregano and cook, stirring constantly to avoid burning the spices. Cook until fragrant, about 1-2 minutes.
Return browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, ¾ cup amber ale beer and ⅓ cup water and simmer for 20 minutes.
Add the remaining ¾ cup beer, another ⅔ cup water, and masa and simmer for 30-40 minutes, stirring occasionally, until chili is thick.
Serve with shredded cheddar cheese, sour cream, tortilla chips, jalapeños or anything else that sounds good to you. Enjoy!
Adapted from Gonna Want Seconds