Texas Chili Recipe
Description:
This hearty Texas Chili recipe, affectionately served at numerous Monday Night Football gatherings, proudly boasts a fusion of Tex-Mex and Southwestern U.S. flavors, challenging tradition with the inclusion of beans and tomatoes. Embrace the boldness and warmth of this dish, perfect for potlucks, cozy winter nights, or anytime you crave a comforting, spicy meal. Don’t let purists sway you – this is Texas Chili, and it’s meant to be savored with gusto!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 cup | All-purpose flour |
| 1 1/2 lbs | Beef stew meat |
| 5 | Onions |
| 1 | Garlic clove |
| 2 cans | Whole tomatoes |
| 2 cans | Red kidney beans |
| 2 cans | Tomato sauce |
| 1 tbsp | Chili powder |
| 1/2 tbsp | Crushed red pepper flakes |
| 1 tbsp | Ground cumin |
| 1/4 tbsp | Ground oregano |
Nutritional Information (Per Serving):
- Calories: 512.5
- Fat Content: 18.1g
- Saturated Fat Content: 3.9g
- Cholesterol Content: 72.6mg
- Sodium Content: 346.7mg
- Carbohydrate Content: 50.6g
- Fiber Content: 15.2g
- Sugar Content: 7.5g
- Protein Content: 40.9g
Cooking Instructions:
-
Preparation:
- Begin by placing the all-purpose flour in a large zip-top plastic bag.
- Add the beef stew meat to the bag and shake well until the meat is evenly coated with flour.
-
Browning the Beef:
- Heat 3 tablespoons of oil in a Dutch oven over medium-high heat.
- Once the oil is hot, add the coated beef to the pot along with any remaining flour.
- Brown the beef, stirring occasionally, until it develops a rich, golden exterior.
- Once browned, remove the beef from the pan and set it aside for later.
-
Sautéing Aromatics:
- In the same Dutch oven, add the remaining 2 tablespoons of oil.
- Add the onions and minced garlic to the pot, sautéing over medium heat until the onions turn tender and translucent, and the garlic becomes fragrant.
-
Combining Ingredients:
- Return the browned beef to the Dutch oven.
- Add the whole tomatoes, red kidney beans, tomato sauce, chili powder, crushed red pepper flakes, ground cumin, and ground oregano to the pot.
- Stir well to combine all the ingredients evenly.
-
Simmering:
- Bring the mixture to a gentle boil over medium heat.
- Once boiling, cover the Dutch oven and reduce the heat to low.
- Allow the chili to simmer gently, stirring occasionally, for approximately 1 hour. This slow simmer allows the flavors to meld and develop.
-
Final Steps:
- After an hour, uncover the Dutch oven and continue to simmer the chili for an additional 30-60 minutes, or until it reaches your desired thickness and consistency.
- Stir the chili occasionally to prevent it from sticking to the bottom of the pot and to ensure even cooking.
-
Serving:
- Once the chili is fully cooked and thickened to your liking, it’s ready to serve!
- Ladle generous portions into bowls and garnish with your favorite toppings, such as shredded cheese, diced onions, sour cream, or fresh cilantro.
- Serve piping hot alongside warm cornbread or tortilla chips for a complete and satisfying meal.
Enjoy your homemade Texas Chili, packed with bold flavors and perfect for sharing with friends and family during game nights, potlucks, or chilly winter evenings! 🌶️🍲
