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 because of my husband's military career. —Betty Brown, San Antonio, Texas
Truly Texan Chili
Truly Texan Chili
Prep Time
10 min
Cook Time
1 hour 45 min
Yield
8 servings
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.
Nutrition Facts
1 serving (calculated without optional garnishes): 343 calories, 21g fat (8g saturated fat), 105mg cholesterol, 872mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 32g protein.
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