Reaper Chili con Carne
Texan Heartland
6
20 minutes
1.75 hours
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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