A bold blend of ground beef and pork simmered with crushed tomatoes, chili powder, smoky paprika, brown sugar, and a splash of apple cider vinegar. The competition-style Texas chili with deep, sweet-smoky depth.
Ingredients
- 1 lb ground beef (80/20)
- 1 lb ground pork
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 2 Tbsp tomato paste
- 1 can (15 oz) crushed tomatoes
- 2 cups beef broth
- 3 Tbsp chili powder
- 1½ tsp smoked paprika
- 1 tsp cumin
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 3 Tbsp brown sugar
- 2 Tbsp honey
- 1 Tbsp Worcestershire sauce
- 1 Tbsp apple cider vinegar
Instructions
Heat olive oil in a large pot over medium heat. Add ground beef and ground pork.
Cook until browned, breaking up meat as it cooks. Stir in onion and garlic and sauté until soft and fragrant.
Add tomato paste and cook 1 minute. Pour in crushed tomatoes and beef broth.
Season with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne. Stir to combine.
Add brown sugar, honey, Worcestershire sauce, and apple cider vinegar. Stir well.
Bring chili to a gentle boil, then reduce heat to low. Simmer uncovered 30 to 40 minutes until thickened.
Taste and adjust sweetness or spice as desired. Serve hot with cornbread or crackers.