My Texas Chili

A bold and flavorful dish embodying the essence of Texan cuisine, My Texas Chili offers a hearty and spicy experience with a robust blend of spices and beef.

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Course: Main Dish

Cuisine: Texan

Keyword: chili, Texas chili, no bean chili, beef chili

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: servings

Calories: 540kcal

Equipment

Large Pot

Ingredients

3 tbsp bacon drippings
3 lbs ground sirloin or beef chuck
12 oz tomato paste
10 oz Rotel diced tomatoes and green chilies
14.5 oz beef broth
3.5 tbsp Gebhardt chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp dried basil

Instructions

Heat the bacon drippings in a large pot over medium heat. Add the ground meat, breaking it up and browning it evenly. Follow with chopped onions and garlic, sautéing until they are soft and translucent.
Mix in oregano, cumin, dried basil, salt, pepper, chili powder, and optional hot paprika to the meat. Stir well to ensure even distribution of the spices.
Incorporate the tomato paste, beef broth, Rotel tomatoes, and additional tomato sauce or green chili sauce. Add water to reach desired thickness. For a spicier taste, include cayenne pepper.
Bring the mixture to a boil, then reduce the heat and let simmer uncovered for 1 to 2 hours. Stir occasionally and add more water if the chili thickens too much.

Notes

Feel free to customize the spice levels by adjusting the amount of chili powder or adding more cayenne pepper.

Nutrition

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