Texas Chili
Serving Size
8
Active Time
~1 hour
Total Time
~3 hrs 15 min
About this Recipe
A native Texan, Chef Travis loves cooking chili more than just about anything. He’s even competed in numerous chili cook-offs. Texas chili purists don’t use beans, although we like to add some for their creamy texture; feel free to omit them if you prefer. We like the flavor that three different chile powders impart, but if you don’t have ancho or smoked paprika, add an extra 2 tablespoons regular chili powder instead. It’s important to use a dark lager or stout because a hoppy beer like IPA can make your chili taste bitter. For the perfect pairing, bake a batch of our cornbread!
About this Recipe
A native Texan, Chef Travis loves cooking chili more than just about anything. He’s even competed in numerous chili cook-offs. Texas chili purists don’t use beans, although we like to add some for their creamy texture; feel free to omit them if you prefer. We like the flavor that three different chile powders impart, but if you don’t have ancho or smoked paprika, add an extra 2 tablespoons regular chili powder instead. It’s important to use a dark lager or stout because a hoppy beer like IPA can make your chili taste bitter. For the perfect pairing, bake a batch of our cornbread!
Ingredients
- 2 lb ground beef
- ½ lb diced bacon (¼-inch pieces)
- 2 cups diced yellow onion (½-inch pieces) (about 1 medium onion)
- ⅓ cup diced seeded jalapeño (about 1 large jalapeño)
- ¼ cup minced garlic (about 10 cloves)
- 3 tablespoons chili powder
- 1 tablespoon ancho chile powder
- 1 tablespoon smoked paprkia
- 1 tablespoon ground cumin
- 1 can (28 oz) whole tomatoes, lightly pulsed in blender or food processor until slightly chunky
- 1 can (15 oz) beans (preferably Great Northern, pinto or black beans), drained and rinsed
- 1 bottle (12 fl oz) dark beer (preferably Guinness®)
- 1 cup beef stock or broth
- Shredded cheddar for serving
- Sliced green onions for serving
- Sour cream for serving
From Your Pantry
kosher salt and black pepper
Equipment
blender or food processor
Brava Chef's Pan
mixing bowl
Nutrition Information
Allergens: Wheat (Gluten), Milk
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1Sear beef & bacon
- In Brava Chef’s Pan, using your hands, mix together ground beef, bacon and 2 pinches of salt.
- Gently press beef mixture in an even layer in Brava Chef’s Pan.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to begin cooking.
- Note: You will remove and add additional ingredients after 17 minutes.
- Once Brava notifies you, using slotted spoon or spatula, transfer beef mixture to medium bowl, leaving fat and juices in Chef’s Pan.
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2Cook onion, jalapeño & seasonings
- Add onion, jalapeño and a pinch of salt to fat and juices in Chef’s Pan; stir well.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to continue cooking. Note: You will add additional ingredients after 8 minutes.
- While food cooks, using spoon or spatula, break beef mixture in bowl into ½-inch chunks.
- Once Brava notifies you, carefully remove Chef’s Pan and stir in garlic, chili powder, ancho chile powder, smoked paprika, cumin and 2 teaspoons pepper.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to continue cooking. Note: You will add additional ingredients after 2 minutes.
-
3Add remaining ingredients
- Once Brava notifies you, carefully remove Chef’s Pan from Brava and stir in beef mixture, tomatoes, beans, beer and beef stock.
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4Bake chili
- Cover Chef’s Pan with lid and slide into top shelf.
- Press green button to begin baking.
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5Serve
- When your food is done, serve chili family style or in individual bowls with cheddar, green onions and sour cream on the side.
