Alright, here's a classic Texas-style chili recipe that I think you'll enjoy. Remember, this recipe is for a no-beans chili, just the way Texans love it.

Ingredients:
- 3 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup vegetable oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 14.5-oz can diced tomatoes
- 2 cups beef broth
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped onions, sliced jalapeños, and/or chopped cilantro

Instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Once browned, transfer the beef to a plate and set aside.

2. In the same pot, add the chopped onions and cook until they become soft and translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes.

3. Stir in the chili powder, ground cumin, paprika, ground coriander, dried oregano, and cayenne pepper. Cook for about 1 minute, or until the spices become fragrant.

4. Return the browned beef to the pot and add the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 2-3 hours. Stir occasionally to prevent sticking. The chili should thicken and the beef should become tender.

5. Taste the chili and adjust the seasoning with salt and pepper as needed. If you'd like a thicker consistency, you can continue to simmer the chili until it reaches your desired thickness.

6. Serve the chili in bowls with your choice of toppings. Enjoy your Texas-style chili!

Feel free to customize this recipe to your taste, but remember, no beans allowed in a true Texas chili. Happy cooking!
spam fails_task lang_mismatch pii not_appropriate hate_speech sexual_content quality toxicity humor helpfulness creativity violence