How To Make Lone Star Texas Chili Recipe
A hearty, spicy chili with tender chunks of beef and a bold blend of spices.
Serves:
Ingredients
- 2 lbs. beef chuck roast, trimmed and cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeno peppers, seeded and minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. paprika
- 1 tsp. oregano
- 1/4 tsp. cayenne pepper
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 can (14 oz.) diced tomatoes, undrained
- 2 cups beef broth
- 1 can (15 oz.) kidney beans, drained and rinsed
Instructions
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In a large Dutch oven or heavy pot, brown the beef over medium-high heat until browned on all sides. Remove from pot and set aside.
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Add onions, garlic, jalapeno peppers, red and green bell peppers, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper to the same pot and cook until onions are translucent, stirring occasionally.
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Add diced tomatoes, beef broth, and beef to the pot and bring to a simmer.
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Reduce heat to low and cover, simmering for 1 1/2 – 2 hours, stirring occasionally.
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When beef is tender, add the kidney beans and simmer for an additional 10-15 minutes.
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Serve hot, garnished with shredded cheese, chopped green onions, and sour cream, if desired.
Nutrition
- Calories : 527kcal
- Total Fat : 28g
- Saturated Fat : 11g
- Cholesterol : 159mg
- Sodium : 1580mg
- Total Carbohydrates : 26g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 46g
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