Texan Heartland Recipe
Reaper Chili con Carne
- Servings
- 6
- Prep Time
- Cook Time
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.
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