Texas Chili
This texas chili recipe will be a crowd pleasing favorite! Tender stew meat cooked with smoky, savory spices, without beans is delicious and easy to make.
Ingredients
Spice Mix:
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons cornstarch (cornflour in the UK)
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- ½ teaspoon ground cinnamon
Chili:
- 3 pounds beef stew meat
- Salt and pepper to taste
- 2 tablespoons vegetable or canola oil divided
- 1 cup white onion chopped
- 3 cloves garlic finely chopped or pressed
- 2 jalapeño peppers seeds and membrane removed, finely chopped
- 1 x 28 ounce can diced tomatoes undrained
- 1 chipotle in adobe diced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 bay leaves
Optional Toppings:
- Shredded cheddar cheese
- Sliced jalapeños
- Sour cream
Instructions
- Mix the spices all together in a small bowl. Set aside.
- Season the beef with salt and pepper.
- In a large pot over medium-high heat, heat 1 tablespoon of oil. Add the beef and brown on all sides, about 5 minutes. Transfer the beef from the pot onto a paper towel lined plate.
- Pour in the second tablespoon of oil, and add the chopped onion and jalapeño, and cook until tender, about 3 minutes. Add the garlic, and cook for 30 seconds or until fragrant.
- Add the spice mix, and stir. Return the beef to the pot, along with the diced tomatoes and juice, chipotle, tomato paste, beef broth, and bay leaves. Bring to a boil, then lower the heat to a simmer. Simmer for 30 minutes.
- Remove the bay leaves, and serve while hot. Top with cheddar cheese, sliced jalapeños, or sour cream.
Notes
Storing
Fridge: You can store leftovers in the refrigerator for 3-4 days, or for several months in the freezer. Chili eaten the next day is often more delicious because the flavors have had more time to develop. Freezer: To freeze chili, separate it into either meal sized or individual serving size portions. Seal in a freezer safe, airtight container and freeze. To Reheat: Frozen chili can be reheated by allowing it to thaw first, then reheating it in the microwave or on low heat on the stove.Nutrition
Calories: 649kcal | Carbohydrates: 22g | Protein: 81g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 868mg | Potassium: 1988mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3605IU | Vitamin C: 33mg | Calcium: 200mg | Iron: 13mg
Find it online: https://littlesunnykitchen.com/texas-chili/