Reaper Chile con Carne

Rated 5.0 stars by 1 users

Author:

Texan Heartland

Servings

Prep Time

20 minutes

Cook Time

1 hour 75 minutes

This is Texas chili in its purest form — hearty beef, bold spices, and the searing heat of Texan Heartland’s Roasted Onion & Garlic Reaper Hot Sauce. No beans, no shortcuts. Just a thick, smoky, fiery bowl of chili that honors Texas tradition while delivering a Reaper-powered punch.

Ingredients

3 lbs beef chuck, cut into ½-inch cubes
3 tbsp olive oil or beef tallow
2 large yellow onions, diced
6 cloves garlic, minced
1 large red bell pepper, diced
1 fresh jalapeño, minced
2 tbsp tomato paste
4 cups beef stock
1 can (28 oz) crushed tomatoes
3 tbsp chili powder
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt (plus more to taste)
½ tsp black pepper
2–3 tbsp Texan Heartland Roasted Onion & Garlic Reaper Hot Sauce (adjust based on heat tolerance)
Optional toppings: diced onions, shredded cheddar, sour cream, chopped cilantro

Directions

Sear the beef: Heat oil or tallow in a heavy pot or Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides. Remove and set aside.
Sauté the vegetables: In the same pot, add onions, garlic, bell pepper, and jalapeño. Cook until softened and fragrant, about 6 minutes.
Bloom the spices: Stir in tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Cook for 2 minutes.
Build the base: Add seared beef back into the pot. Stir in crushed tomatoes and beef stock. Bring to a boil.
Simmer the chile: Reduce heat to low, cover, and simmer gently for 1½ hours, stirring occasionally, until beef is tender and sauce is thickened.
Add the Reaper heat: Stir in Texan Heartland Roasted Onion & Garlic Reaper Hot Sauce and simmer uncovered for another 10–15 minutes, allowing flavors to meld.
Add the Reaper heat: Stir in Texan Heartland Roasted Onion & Garlic Reaper Hot Sauce and simmer uncovered for another 10–15 minutes, allowing flavors to meld.

Recipe Note

For an authentic Texas touch, serve this chili with cornbread or warm flour tortillas. Remember, this isn’t just chili — it’s a challenge. The Reaper heat will sneak up and stay with you, just like a true Texan sunset.