How To Make Spicy Texas Chili
Ground beef is simmered with spices, tomato sauce, beer, peppers, and beans for a spicy and filling Texas chili that’s perfect for the cold weather.
Serves:
Ingredients
- 1¼lbsground beef
- 1yellow onion,chopped, divided
- 1habanero pepper,chopped
- 1jalapeno pepper,chopped
- 2clovesgarlic,chopped
- 15oztomato sauce,(2 cans)
- 16ozkidney beans,(1 can) rinsed and drained
- 10ozdiced tomatoes with green chile peppers,(1 can) such as RO*TEL®, drained
- 2tbspchili powder,plus ½ tsp more
- 1tbspground cumin,plus ½ tsp more
- 1tbspcayenne pepper
- ½tspsalt
- ½tspground white pepper
- ½tspground black pepper
- 12fl ozamber beer,(¼ can) or bottle
- 2tbspworcestershire sauce
- 1cupcheddar cheese,shredded
- 1sleeve crackers
Instructions
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Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet for 5 to 7 minutes until meat is browned and crumbly; drain and discard grease.
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Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
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Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, ½ teaspoon chili powder, and ½ teaspoon cumin. Continue to simmer chili for about 2 hours until flavors blend.
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Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.
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Serve warm and enjoy.
Nutrition
- Calories: 667.87kcal
- Fat: 28.27g
- Saturated Fat: 11.73g
- Trans Fat: 1.38g
- Monounsaturated Fat: 10.61g
- Polyunsaturated Fat: 1.70g
- Carbohydrates: 60.46g
- Fiber: 22.94g
- Sugar: 7.85g
- Protein: 42.04g
- Cholesterol: 89.53mg
- Sodium: 948.14mg
- Calcium: 337.95mg
- Potassium: 1862.06mg
- Iron: 10.73mg
- Vitamin A: 150.33µg
- Vitamin C: 36.07mg
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