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Truly Texan Chili

 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 ServingsPrep: 10 min. Cook: 1-3/4 hours


  • 3 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.

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Truly Texan Chili (continued)

Nutritional Facts: 1 serving (calculated without optional garnishes) equals 343 calories, 21 g fat (8 g saturated fat), 105 mg cholesterol, 872 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.