Texas-Style Chili Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 tablespoons - vegetable oil
  • 3 - medium onions, chopped
  • 2 cloves - garlic, crushed
  • 2 pounds - sirloin steak, cut into half-inch cubes
  • 1 cans - 28 oz. tomatoes, undrained
  • 1 cans - 6 oz. tomato paste
  • 1 cans - 4 oz. chopped green chilies
  • 3 tablespoons - chili powder
  • 1 tablespoons - cumin
  • 2 1/2 teaspoons - salt
  • 6 - whole cloves
  • 1/4 teaspoons - cayenne pepper, or to taste
  • Directions:

    1. In a Dutch oven, heat vegetable oil over medium-high heat. Add onions and garlic and sauté until onions are tender, about 5 minutes, stirring occasionally.

    2. Add cubed beef and cook until no longer pink.

    3. Add tomatoes, tomato paste, chilies, chili powder, cumin, salt, cloves and cayenne.

    4. Reduce heat to low. Simmer, covered, for about 2 hours, stirring occasionally.

    Brief Description

    Make this chili a day or two ahead of time, or make a big batch and freeze for later; serve it to a crowd and make party planning easy.

    Main Ingredient:

    sirloin steak

    Category:  Soups

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 2 hour(s) 15 min

    Notes

    Cook chili in a Dutch oven, if you have one; the flavor difference is remarkable.

    Per serving of 1-1/4 cups: 515 calories, 44.7 g protein, 23.9 g fat, 24.1 g carbohydrates, 6.3 g dietary fiber, 1,514 mg sodium, 11.5 g sugar, 139 mg cholesterol

    Source

    Texas Co-Op Power Magazine

    Posted By:

    mssavy

    Posted On:

    December 30, 2015

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