Texas Chili

Texas Chili

  • Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 6-8

    • About This Recipe

    “I have served this many times for Monday Night Football parties. Yes, it has beans and tomatoes and I’ll call it Texas Chili, if I want to. Don’t hate.”

    Ingredients

  • 1/4 cupall-purpose flour
  • 1 1/2 lbsbeef stew meat, cut into 3/4-inch pieces
  • 5tablespoonsvegetable oil, divided
  • 1mediumonion, chopped
  • 2garlic cloves, minced
  • 2 (16ounce) cans whole tomatoes, undrained and cut-up
  • 2 (16ounce) cans red kidney beans, drained
  • 1 (8ounce) cans tomato sauce
  • 2tablespoonschili powder
  • 1teaspoondried crushed red pepper flakes
  • 1/2 teaspoonground cumin
  • 1/4 teaspoonground oregano

    • Directions

  • Place flour in a large zip-top plastic bag.
  • Add beef; shake to coat.
  • Heat 3 T oil in Dutch oven; add beef and any remaining flour.
  • Brown beef over medium-high heat; remove beef from pan; set aside.
  • Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
  • Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
  • Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
  • Uncover; simmer stirring occasionally 30-60 minutes longer.

    • Reviews

  • “Props to you for knowing Texas Chili isn’t supposed to have beans. Bad on you for knowing this and still calling it Texas Chili. We pride ourselves on our chili and what’s in it and what’s not in it. That’s why Texas Chili has such a great reputation. No veggies, no tomato chunks, no beans, and spicy hot. Without these guidelines, it could be Wisconsin Chili, or Yankee Stew. Maybe you could re-title as Football Chili?”

  • “I only used a pound of beef cubes but followed the rest of the recipe as written. My husband thought it needed more spice so I took a bowl out and let him season the rest of the chili. He added a tablespoon of pepper and some more chili powder and then he said it was good. I have never had Texas Chili so I have nothing to compare this too but we enjoyed it. Personally I think I will stick with chili made out of hamburger though, I wasn’t crazy about the small chunks of meat.”

  • “I’ve no experience with ‘authentic’ texas chili, and I did like this. A bit more ‘heat’ would be good. Used only about 1 lb of beef round steak, 19oz of black beans and 4oz of tomato sauce (all I had). Added a bit of ground beef. Left out the beans for the 1st hour of simmering. Was quite thick so for the last 30min of simmering I left the cover on. Let it sit overnight before eating.”

  • “Good recipe. I made one change. Instead of browning the stew beef, I cut it up into very small pieces and covered it with water and garlid powder and simmered until tender. Very tasty chiliBetty South Carolina”

  • “My family and I thought this chili was worth 5-stars. We liked the chunks and tender beef much better than chili made with ground beef. The seasoning was mild enough so my kids could enjoy it. Appreciate your sharing this recipe.”

  • “This was great, but I doubled the chili powder and cumin. I added some Lawry’s seasoned salt, some Goya brand Sofrito and canned green chilies. Good football chili, my family devoured it. Carole in Orlando”

  • “I normally make chili with ground meat and wanted to try something different, this was it.Very good taste, not too spicy.It was very easy to make and I will make again throughout the winter months.Thanks NurseDi”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST