Spice Up Your Dinner with Authentic Texas Chili and Homemade Cornbread Recipe

When you think of Texas, you might imagine sprawling ranches, lively rodeos, and a culture steeped in tradition and hospitality. But nothing captures the spirit of Texas quite like a hearty bowl of chili, especially when paired with freshly baked cornbread. This dish is more than just comfort food; it's a symbol of Texan resilience, warmth, and the love for bold flavors.

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The Heart of Texas in a Bowl

Texas chili isn't just any chili. It’s a robust, meat-centric dish with a rich, smoky flavor profile that’s been perfected over generations. Unlike other chili varieties, Texas chili doesn't rely on beans or tomatoes to bulk up its body. Instead, it focuses on quality cuts of beef, a medley of spices, and a slow-cooking process that infuses the dish with depth and warmth. The addition of cornbread, with its golden crust and tender crumb, makes this a match made in comfort food heaven.

Recipe: Authentic Texas Chili with Homemade Cornbread

Ingredients:

For the Chili:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 1 cup dark beer (optional)
• 1 can (8 oz) tomato sauce
• 1 tablespoon brown sugar
• 1-2 chipotle peppers in adobo sauce, chopped (for heat and smokiness)
• 1/4 cup masa harina (for thickening)

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs

Instructions:

To Make the Chili:

1. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
2. In the same pot, add the chopped onions and garlic. Sauté until soft and fragrant, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, cooking for an additional minute to bloom the spices.
4. Return the browned beef to the pot. Add the beef broth, dark beer (if using), tomato sauce, brown sugar, and chipotle peppers. Bring to a boil, then reduce heat to low and simmer uncovered for about 2 hours, stirring occasionally.
5. Once the beef is tender, stir in the masa harina to thicken the chili. Simmer for an additional 15 minutes. Adjust seasoning to taste.

To Make the Cornbread:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, melted butter, and eggs. Add the wet ingredients to the dry ingredients, stirring just until combined.
4. Pour the batter into the prepared baking pan. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Allow the cornbread to cool slightly before serving with a hearty scoop of chili.

Bringing It All Together

There's something deeply satisfying about a meal that warms you from the inside out. Texas Chili with Cornbread is more than just a dish; it’s an experience that speaks to the heart of Texas. The slow-cooked chili, with its tender beef and complex spice blend, pairs perfectly with the sweet, buttery cornbread. Whether you're huddled up on a cold winter night or enjoying a meal with friends and family, this dish brings a taste of Texas comfort straight to your table.

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Family Recipe