Print Options
Back to
Truly Texan Chili >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Reviews
Select reviews >
Truly Texan Chili
I am a native Texan, and this is the best chili recipe I've ever tasted—it's meaty and spicy. I'd make this whenever I was "homesick" during the years we spent away from Texas due to my husband's military career. —Betty Brown, San Antonio, Texas
8 Servings
Prep: 10 min. Cook: 1-3/4 hours
Ingredients
3 pounds ground beef
2 to 3 garlic cloves, minced
1/4 cup all-purpose flour
2 to 3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 cans (14-1/2 ounces
each
) beef broth
1 can (15 ounces) pinto beans, rinsed and drained, optional
1 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: shredded cheddar cheese, tortilla chips, sour cream and/
or
lime wedges
Directions
In a Dutch oven, cook beef and garlic over medium heat until no
longer pink; drain. Combine the flour, chili powder, oregano and
cumin; sprinkle over meat, stirring until evenly coated. Add the
broth, beans if desired, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours
to allow flavors to blend, stirring occasionally. Sprinkle with
cheese, tortilla chips, sour cream and/or lime wedges if desired.
Yield: 8 servings.
Nutrition Facts:
1 serving (calculated without optional garnishes) equals 343 calories,
© Taste of Home 2013
2 of 2
Truly Texan Chili
(continued)
Nutrition Facts:
21 g fat (8 g saturated fat), 105 mg cholesterol, 872 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.
© Taste of Home 2013