trays-spicy-texas-chili

Tray's Spicy Texas Chili

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Tray_H
Recipe by  Tray_H

“Being in Texas, chili is a staple on the few cold days we have each year. This is something I've come up with after years of trying to perfect an easy-to-make and delicious chili. This is a very spicy chili and the perfect meal for a chilly day. The beans are optional here as they traditionally aren't found in Texas chili.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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 until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. 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.
  3. Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.
  4. Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.

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Review (1)

Rate This Recipe
Penny
0

Penny

I liked this recipe, but made it without the tomato sauce. And if you have beans with it, in Texas it has to be pintos (preferably not canned). Warm some fresh corn tortillas and you are in chili heaven.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 34.7 g
  • 11%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 1651 mg
  • 66%

Based on a 2,000 calorie diet

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Spicy Slow-Cooked Chili

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