Tyler Texas Chili

Down in East Texas, they don’t mess around with chili. This Tyler recipe is the real deal.

Two pounds of ground beef get browned with a mountain of onions, seven cloves of garlic, and red bell pepper before diving into a pot loaded with five tablespoons of chili powder, cayenne, cumin, and red pepper flakes.

Three hours of low, patient simmering transforms all of it into a thick, deeply spiced bowl of fire and comfort.

Chili beans and sliced jalapenos go in for the final hour, and by the time you’re ladling it out, this stuff has more backbone than a Longhorn steer.

Pro Tips

• Don’t skimp on the 3-hour simmer. That’s what gives this chili its thick, velvety body
• Seven cloves of garlic sounds like a lot, but trust it. The long cook mellows the raw bite into something sweet and mellow
• Add the beans in the last hour so they hold their shape instead of turning to mush
• If you want to tame the heat, cut the cayenne in half and seed the jalapenos
• This chili freezes beautifully and tastes even better reheated the next day