Well howdy there! Now let me show ya my favorite chili recipe. This here’s Texas red chili, just like yer grandpappy used ta make. We ain’t got time fer fancy ingredients or strange techniques. Just honest-to-goodness beef, chilies, tomatoes, spices, and a few simple fixings. Here we go:

Ingredients:

* 2 pounds ground beef, preferably 80/20 or higher fat content
* 1 medium white onion, finely chopped
* 4 cloves garlic, minced
* 1 tablespoon olive oil
* 2 (8-ounce) cans diced tomatoes
* 3 (6-ounce) cans whole kernel corn, drained
* 2 tablespoons chili powder
* 1 teaspoon cumin
* ½ teaspoon smoked paprika
* ¼ teaspoon cayenne pepper, optional
* Salt and black pepper to taste
* Optional toppings: shredded cheddar cheese, sour cream, green onions, tortilla strips

Directions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly. Drain any excess grease.
2. Add the ground beef into the pot and break up with a wooden spoon. Cook until browned, stirring occasionally. Once most of the pink color has gone, add the following ingredients: diced tomatoes, corn kernels, chili powder, cumin, smoked paprika (if using), salt and black pepper. Stir well.
3. Bring mixture to a gentle simmer, uncovered. Reduce heat to low and let it slowly cook for at least 30 minutes, stirring every now and then. The longer it simmers, the better the flavors will meld together. If using cayenne pepper, add half during this step and adjust to your desired level of warmth.
4. Taste and adjust seasonings according to your preference. Serve hot with your choice of toppings. Enjoy yer hearty bowl of Texas red chili, partner!

That there’s a proper Texas chili recipe, sonny. No beans required. All it takes is some cowboy grit and a hankering fer some real food. Bon appétit, amigo!
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