How To Make Texas Chili
This recipe for Texas chili skips the beans and loads this dish with ground beef, peppers, tomatoes, and lots of different herbs and spices.
Serves:
Ingredients
- 4lbsboneless beef chuck roast,trimmed of excess fat, cut into ½ inch chunks
- salt & pepper,to taste
- 6tbspolive oil,divided
- 3jalapeno peppers,seeded and diced
- 1large yellow onion,diced
- 5cloves garlic,minced
- 1chipotle pepper in adobo sauce,seeded and finely chopped
- 28ozcrushed tomatoes
- 3tbsptomato paste
- 4cupsbeef stock,or beef broth
- 2bay leaves
For Seasoning Mix:
- 2tbspchili powder
- 2tbspsmoked paprika
- 1tbspground cumin
- 1tbspdried oregano
- 2tspchipotle chili powder
- 2tspunsweetened cocoa powder
- 1tspground coriander
- ½tspground cinnamon
Instructions
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Season the beef with kosher salt and black pepper.
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In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
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Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened.
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Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
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Add the beef back into the pot along with remaining ingredients.
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Bring the chili to a boil and then turn the heat down to low.
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Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.
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Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.
Nutrition
- Calories: 918.72kcal
- Fat: 66.28g
- Saturated Fat: 23.92g
- Trans Fat: 3.19g
- Monounsaturated Fat: 34.48g
- Polyunsaturated Fat: 5.60g
- Carbohydrates: 21.93g
- Fiber: 6.54g
- Sugar: 9.99g
- Protein: 64.51g
- Cholesterol: 205.63mg
- Sodium: 1561.58mg
- Calcium: 156.38mg
- Potassium: 2009.83mg
- Iron: 11.17mg
- Vitamin A: 219.34µg
- Vitamin C: 33.43mg
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