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Ken's Texas Chili

Ken's Texas Chili

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Ken

Ken

This is a Texas style chili recipe with beans. It also uses hamburger rather than chuck. Leaving behind a small amount of the hamburger fat gives it that unique Texas chili taste.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1208 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.
  2. Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.
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Reviews

Scotdog
56

Scotdog

11/2/2007

I have lived in Texas all of my 44 years & don't know how you can make chili without real onions, garlic or without any kind of tomato base. We used tomato sauce in place of 1 can of beef broth. Chopped up a large onion & cooked with ground beef. Used only 1 can of jalapeno pintos & 1 can of regular. Cooked it way longer than the 30 minutes. End result was delish.

CHEFBEACH
54

CHEFBEACH

2/1/2004

This chili was excellent. I made only a few minor modifications. When cooking hamburger I added 1 large to medium white onion and 1 Jalapeno pepper. Then after it had been simmering for 30 min I added 1 6oz can of Tomato Paste, and simmered for another 30 min to thicken. The chili was a huge success, made it for a football party and it didn't even last until halftime. Bon Appetite

bk
24

bk

11/20/2006

i took some of the advice in the other comments. it was a huge hit. i added not only sweet onion to the meat while browning it, i also added tomato paste then as well as green and red peppers (diced). then once it had cooked for 30 minutes, i added 1/4 cup on japapeno juice and cooked for 20 more minutes. topped with a jalepeno cheese blend and sour cream. very easy recipe.

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