Recipes · Uncategorized

Welcome Fall! Texas Chili Recipe

Fall is basically here and Texas chili is a staple food for Fall parties, football watching, or just a yummy dinner! I always look forward to the first cold front so I can make a big pot of chili and it freezes really well.  This is my recipe, perfected over time and yes people, I put beans in my chili. Doesn’t every Texan do that? I’ll shut up now as to not spur the great “beans or no beans in the chili” debate. Enjoy and feel free to ask questions on the Contact page or comment below.

Chili 9-18-17

One-Pot Texas Chili

4 lbs ground beef

1 onion, diced

1 tbs. + 1tsp. salt

1 tsp. pepper

1 tbs. +1 tsp. chili powder

1 ½ tsp. onion powder

2 tsp. garlic powder

1 ½ tsp. ground cumin

2 tsp. pinto bean seasoning (I use Adams)

2 – 32 oz. containers beef broth (only one is needed for recipe, rest will be for reheating)

1 ½ cans pinto beans, drained

1 can fire-roasted diced tomatoes, un-drained

2 tbs. cornstarch to thicken

Saute’ diced onions in a large, oiled chili pot, for about 4 minutes on medium-low heat. Add all 4 lbs. ground beef and cook until no longer pink. I add a little salt and chili powder while I’m browning the ground beef, about 1 tsp. each. Turn to low heat. Add in the rest of the spices after beef is cooked – salt, pepper, chili powder, onion powder, garlic powder, cumin, and pinto bean seasoning. Adding them at this point avoids over-stirring once the beans are added. Add drained pinto beans, and un-drained diced tomatoes, ONE container of beef broth and stir. Cover and let simmer on low for 15 minutes. Taste test and add more salt if needed. If thicker chili is desired, whisk together 2 tbs. cornstarch with ½ cup additional beef broth in a liquid measuring cup. Cover and simmer on low for 15-20 minutes. Serve with shredded cheddar on top and your favorite crackers or cornbread. Serves about 10, but can go farther for parties when people tend to eat less.

Note: If you reheat for leftovers, you’ll need to add in additional beef broth, the liquid disappears when refrigerated or frozen. This recipe is perfect for freezing, especially because it feeds so many. I prefer to break it up into 2-4 serving sizes and be sure it’s cooled before freezing and stored in an airtight container.

Chili Freeze 9-18-17

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