Texas Chili

Here's chili the way Texans like it: with chunks of beef. For the crushed hot dried chile peppers, use cayenne, de arbol, pequin, serrano seco, or tepin. Use 12 to 50 peppers (depending on size) to equal 1 to 2 tablespoons crushed.

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4.5 by 6 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 1 hr 15 mins

Texas Chili

Reviews (0)

4.5 by 6 people

Rate This!

Directions

  1. Cut chili peppers into small pieces. Place all the peppers in a blender container or food processor bowl. Cover and blend or process until ground. Set aside.
  2. In a Dutch oven brown half of the meat in hot oil. With a slotted spoon remove meat from pan; set aside. Add remaining meat, onion, garlic, cumin, and the ground chili peppers. Cook until meat is brown.
  3. Return all of the meat to the Dutch oven. Stir in tomatoes, broth, water, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/4 to 1-1/2 hours or until meat is tender, stirring occasionally. Serve with cooked kidney beans, if desired. Garnish each serving with pickled peppers, if desired. Makes 6 servings.
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Nutrition Facts (Texas Chili)

  • Per serving:
  • 367 kcal ,
  • 14 g fat
  • (4 g sat. fat ,
  • 120 mg chol. ,
  • 455 mg sodium ,
  • 10 g carb. ,
  • 3 g fiber ,
  • 48 g pro.
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