Texas-Style Beefy Skillet Chili

📝 Ingredients:

• 1 lb Neyland House Beef ground beef

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp black pepper

• ½ tsp salt

• 1 can (14 oz) fire-roasted diced tomatoes

• 1 can (8 oz) tomato sauce

• 1 cup beef broth

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 tbsp Worcestershire sauce

• Optional toppings: shredded cheese, sour cream, diced green onions, jalapeños

🔥 Instructions:

1. Brown the beef: In a large cast iron skillet or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat if needed.

2. Add aromatics: Stir in diced onion and garlic; cook 3–4 minutes until softened.

3. Spice it up: Sprinkle in chili powder, paprika, cumin, black pepper, and salt. Stir well to coat the beef.

4. Add liquids: Pour in fire-roasted tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine.

5. Simmer: Reduce heat to low, cover, and let simmer 20 minutes, stirring occasionally.

6. Add beans: Stir in pinto beans and simmer another 10 minutes uncovered, until chili thickens to your liking.

7. Serve it up: Ladle into bowls and top with shredded cheese, a dollop of sour cream, green onions, and jalapeños if you like it spicy.

Pro Tip: This chili tastes even better the next day—make a big batch and enjoy leftovers over baked potatoes, hot dogs, or tortilla chips!