Black Magic Spicy Texas Chili

Name: Black Magic Spicy Texas Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6
Ingredients: 1.5 lbs lean ground beef (93% lean); 1 large yellow onion, finely diced; 4 cloves garlic, minced; 3 tbsp chili powder; 1 tbsp smoked paprika; 2 tsp ground cumin; 1 tsp Mexican oregano; 1 can (15 oz) tomato sauce or crushed tomatoes; 1 cup low-sodium beef broth; 1 to 2 tbsp Bravado Spice Black Garlic Carolina Reaper Hot Sauce; 1 tbsp apple cider vinegar; Salt and black pepper to taste; Freshly grated cheddar cheese (use a thick shred so it melts slowly); Diced white onions; Fresh jalapeño slices; Fresh cilantro; Fritos for scooping

JUMP TO RECIPE

Celebrate Houston Rodeo season with our authentic Texas-style Black Magic Chili. Featuring toasted spices and Bravado Spice Black Garlic Carolina Reaper sauce.

With the Houston Rodeo officially taking over the city, it is the perfect time to bust out a proper, no-nonsense Texas red chili. Authentic Texas chili means one thing: absolutely no beans. Our Black Magic Chili sticks to those traditional roots, using lean ground beef, a rich tomato base, and a heavy hand of dark chili powder to create a thick, hearty dish that feels right at home during rodeo season. Whether you are hosting a watch party, pre-gaming before heading to the carnival grounds, or just feeding a hungry crowd, this recipe delivers that classic, rugged comfort food everyone is looking for right now.

Created By Levi Hardeman

Cooking Time

45 minutes

Cuisine

American

Servings

4-6

Ingredients

17 ITEMS

1.5 lbs

1 large

4 cloves

3 tbsp

1 tbsp

2 tsp

1 tsp

1 can (15 oz)

1 cup

1 to 2 tbsp

SELECT PACK SIZE ↓

$12

1 tbsp

Garnish with

Instructions

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onions. Pro tip: Let the meat sit completely undisturbed for about a minute when it first hits the hot pot. This lets a nice brown crust form on the bottom. Once you see it browning, use a wooden spoon to break the beef apart and toss it with the onions until fully cooked (about 8 minutes). Drain any excess fat.
Turn the heat down to medium. Stir in the minced garlic, dark chili powder, smoked paprika, cumin, and Mexican oregano. Let this mixture cook for 1 to 2 minutes, stirring constantly. You will know it is ready when the spices become highly fragrant. Toasting them like this wakes up the Mexican oregano and gives the chili that deep, complex Texas flavor.
Pour in the tomato sauce, beef broth, apple cider vinegar, and the Black Garlic Carolina Reaper Hot Sauce. Give everything a really good stir, making sure to scrape the bottom of the pot with your wooden spoon to pull up any of those browned bits of flavor.
Leave the pot uncovered and bring the chili to a gentle boil. Once bubbling, drop the heat down to low and cover the pot with a lid. Let it simmer for at least 20 minutes, giving it a quick stir every 5 to 10 minutes so nothing sticks to the bottom. * see notes
Remove from heat and season with salt and black pepper to taste. Use a slotted spoon to mound the chili high in a bowl. Top it off with thick-shredded cheddar, sharp diced white onions, fresh jalapeño, and wedge a few Fritos right into the side.

Recipe Notes

What makes this chili stand out is the deep, earthy heat built into the foundation. By toasting the cumin and Mexican oregano, and finishing the pot with Bravado Spice Black Garlic Carolina Reaper Hot Sauce, the flavor profile shifts from a standard bowl of red into something incredibly rich and complex. The black garlic adds a savory depth that pairs perfectly with the beef, while the reaper pepper provides a heavy, warming heat. Load it up with fresh jalapeño slices, thick-shredded sharp cheddar, and a handful of Fritos for the ultimate Texas bowl.

1 tbsp of Black Garlic Carolina Reaper Hot Sauce gives the chili a manageable, warming heat. Use 2 tbsp if you want a very spicy, heavy-hitting chili.

*Authentic Texas chili should be thick and heavy, not soupy. If you reach the 20-minute mark and there is still a thin layer of liquid pooling on top, simply take the lid off. Let it simmer uncovered for another 10 to 15 minutes. The excess water will naturally cook out, leaving you with a rich, thick sauce that perfectly coats the beef.