My Texas Chili

Name: My Texas Chili
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 people
Cuisine: Mexican
Ingredients: 3 Tbsp bacon drippings; 3 lb ground sirloin or beef chuck meat; 2 - 6 oz cans tomato paste; 1 - 14.5 oz beef broth or beef stock; 1 large onion, chopped; 1 small can(s) green chilies (optional); 1 - 10 oz rotel original diced tomatoes and green chilies; 1- 8 oz rotel zesty tomato and green chili sauce (or tomato sauce of choice); 1 Tbsp chopped garlic; 1 tsp oregano; 1 Tbsp ground cumin; 1/2 tsp dried basil; salt and black pepper to taste; 3 1/2 Tbsp gebhardt chili powder; 1/8 tsp hot paprika (optional); 3/4 c water, plus as needed for adjusted thickness; pinch of cayenne (ground red pepper) - optional; grated cheddar cheese or monterrey jack cheese

By Sena Wilson
@ceodau

My husband and I love good chili in the fall and winter that is easy to make on short notice. This recipe is not too "hot" for your taste buds but can be manipulated for those who want more of a "punch". I also use the leftover chili to make my Tex-Mex Chili Cheese enchiladas (posted on justapinch.com)

Blue Ribbon Recipe

Texas and chili go together like peas and carrots... only in chili form. We love this! The Test Kitchen

Rating:

★★★★★ 9 votes5

Comments:

74 Comments

Serves:

4 to 6 people

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

3 Tbsp

bacon drippings
3 lb

ground sirloin or beef chuck meat
2 - 6 oz

cans tomato paste
1 - 14.5 oz

beef broth or beef stock
1

large onion, chopped
1 small can(s)

green chilies (optional)
1 - 10 oz

rotel original diced tomatoes and green chilies
1- 8 oz

rotel zesty tomato and green chili sauce (or tomato sauce of choice)
1 Tbsp

chopped garlic
1 tsp

oregano
1 Tbsp

ground cumin
1/2 tsp

dried basil
·

salt and black pepper to taste
3 1/2 Tbsp

gebhardt chili powder
1/8 tsp

hot paprika (optional)
3/4 c

water, plus as needed for adjusted thickness
·

pinch of cayenne (ground red pepper) - optional
·

grated cheddar cheese or monterrey jack cheese
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How to Make My Texas Chili

Step-by-Step

Heat drippings in heavy large pot over medium heat. Brown meat in drippings, adding chopped onions and garlic.
Combine oregano, cumin, basil, salt, pepper, chili power, and paprika. Add to meat mixture.
Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust hotness to taste, you can add Cayenne for extra "punch". Bring to a boil, then lower heat and simmer, uncovered, for 1 to 2 hours to allow flavors to blend well. Add water as needed if chili becomes too thick for your preference. Note: The chili really is best if cooked for 2 hours for flavors to develop.
Serve chili topped with grated cheese and more chopped onions. Approximately serves 4 - 6 people.

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