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.
Season the beef with kosher salt and black pepper.
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.
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.
Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
Add the beef back into the pot along with remaining ingredients.
Bring the chili to a boil and then turn the heat down to low.
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.
Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.
- 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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