A hearty and flavorful chili recipe inspired by Texas traditions, perfect for gatherings or a comforting meal.
Heat a heavy-bottomed pot over medium heat and add a drizzle of oil.
Ensure the pot is hot before adding the oil to prevent sticking.
Add the cubed beef and cook until browned on all sides.
Brown the beef in batches if necessary to avoid overcrowding the pot.
Stir in the diced onion, bell pepper, and minced garlic, cooking until softened.
Cook the vegetables until they release their aroma for enhanced flavor.
Sprinkle the flour, chili powder, and cumin over the mixture, stirring to coat evenly.
Toast the spices slightly to release their oils and deepen the flavor.
Pour in the beef broth, stirring to combine, and bring to a simmer.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Add the oregano, salt, and pepper, then reduce the heat to low and cover partially.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the drained pinto beans and cook for an additional 10 minutes.
Ensure the beans are heated through before serving.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or chopped cilantro.
Offer a variety of toppings for guests to customize their bowls.
