Texas Chili Con Carne

Dice the onions into ½-inch pieces. Mince the garlic. If using whole peppers for heat, dice them finely. Have your beans drained and canned tomatoes ready.

Heat olive oil in a large pot over medium-high heat. Add the ground meat (or your chosen protein) in batches, breaking it apart with a wooden spoon. Cook until browned, about 8–10 minutes. Drain excess fat if needed.

Add the diced onions to the browned meat and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Sprinkle in the chili powder, cumin, oregano, bay leaves, and any hot sauce or fresh peppers. Stir continuously for 1–2 minutes to toast the spices and distribute evenly.

Pour in the canned tomatoes (with their juice) and beef or vegetable broth. Stir well, then add the drained beans. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally. The longer it simmers, the deeper the flavor.

Taste and adjust seasoning with salt, black pepper, and additional spices as needed. If the chili is too thin, simmer a few minutes longer; if too thick, add more broth. Remove bay leaves.

Ladle into bowls and garnish with sliced green onions, sour cream, shredded cheese, or fresh cilantro. Serve hot with cornbread, tortillas, or saltine crackers on the side.