“This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili. ” - by Roger K
Ingredients
Adjust Servings
Original recipe yields 8 cups
Directions
- Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
- Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.
Nutrition
Amount Per Serving (20 total)
- Calories
- 171 cal
- 9%
- Fat
- 7.3 g
- 11%
- Carbs
- 14.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (99)
Rate This Recipe
"ok... first i must say that real texas chili does not have beans.......not bad for a starter.... but i made these changes.... i used extra lean chili meat instead of ground beef, 2 cans of rotel tomat..." See moreoes instead of the tomatoes and the tomato sauce,1 galic clove chopped instead of garlic powder, 2 teaspoons of cumin powder, 1 teaspoon of cayenne pepper and 1 can of beer..... "
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