Texas Beef Chili

Ingredients

• 2 lbbeef chuck, cut in 0.5-inch cubes$12.42
• 1 eachyellow onion, diced$1.03
• 4 eachgarlic cloves, minced$0.59
• 2 tbsptomato paste$0.27
• 28 ozdiced tomatoes$3.62
• 2 cupbeef broth$1.10
• 3 tbspancho chili powder$0.37
• 2 tspground cumin$0.27
• 1 tspdried oregano$0.14
• 2 tbspvegetable oil$0.17
• 1.5 tspkosher salt$0.02
• Total for 4 servings$20.00

Most of the cost is beef chuck, cut in 0.5-inch cubes ($12.42) and diced tomatoes ($3.62). With oil, spices and staples already at home, the shop drops to about $18.17. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the beef chuck dry with paper towels and toss with 1 teaspoon of the kosher salt.
2. Heat 1 tablespoon of the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef chuck in two batches until deeply seared on all sides, about 4 to 5 minutes per batch, adding the remaining 1 tablespoon vegetable oil between batches, then transfer the browned beef to a plate.
3. Reduce the heat to medium, add the yellow onion, and cook until softened and translucent, about 5 to 6 minutes, scraping up the browned bits from the bottom of the pot.
4. Add the garlic cloves, tomato paste, ancho chili powder, ground cumin, and dried oregano; stir constantly over medium heat until fragrant and the tomato paste darkens, about 1 to 2 minutes.
5. Return the beef chuck and any accumulated juices to the pot, then pour in the diced tomatoes, beef broth, and the remaining 1/2 teaspoon kosher salt. Bring to a boil over medium-high heat, then lower the heat to gentle simmer, cover partially, and cook until the beef is fork-tender and the sauce is rich and thick, about 85 to 90 minutes.
6. Taste the chili and adjust seasoning with additional kosher salt if desired, then remove from the heat and let sit for 5 minutes.
7. Ladle the hot beef chili into bowls and serve.