my texas chili

Name: My Texas Chili
Prep time: 20 min
Cook time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 3 tablespoon(s) bacon drippings; 3 pound(s) ground sirloin or beef chuck meat; 2 can(s) tomato paste (6 oz each); 1 can(s) beef broth or beef stock (14.5 oz); 1 large onion, chopped; 1 can(s) green chilies (4.5 oz; optional); 1 can(s) Rotel original diced tomatoes and green chilies (10 oz); 1 can(s) Rotel zesty tomato and green chili sauce (or tomato sauce of choice, 8 oz); 1 tablespoon(s) chopped garlic; 1 teaspoon(s) oregano; 1 tablespoon(s) ground cumin; 1/2 teaspoon(s) dried basil; - salt and black pepper, to taste; 3 1/2 tablespoon(s) Gebhardt chili powder; 1/8 teaspoon(s) hot paprika (optional); 3/4 cup(s) water, plus as needed for adjusted thickness; 1 pinch(es) cayenne (ground red pepper; optional); - grated cheddar cheese or Monterrey Jack cheese

(9 RATINGS)

6.48K Pinches 8 Photos

Sena Wilson

Lake Jackson, TX

Updated on Sep 10, 2022

My husband and I love good chili in the fall and winter which 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).

Rate

Blue Ribbon Recipe

A delicious, thick, and hearty Texas chili that's full of flavor. Texas chili does not have beans, but trust us you don't miss them. It has the perfect balance of spices that you don't expect. We loved this bowl of chili with cheese and onions sprinkled on top with a side of cornbread.

— The Test Kitchen

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

3 tablespoons bacon drippings
3 pounds ground sirloin or beef chuck meat
2 cans tomato paste (6 oz each)
1 can beef broth or beef stock (14.5 oz)
1 large onion, chopped
1 can green chilies (4.5 oz; optional)
1 can Rotel original diced tomatoes and green chilies (10 oz)
1 can Rotel zesty tomato and green chili sauce (or tomato sauce of choice, 8 oz)
1 tablespoon chopped garlic
1 teaspoon oregano
1 tablespoon ground cumin
1/2 teaspoon dried basil
- salt and black pepper, to taste
3 1/2 tablespoons Gebhardt chili powder
1/8 teaspoon hot paprika (optional)
3/4 cup water, plus as needed for adjusted thickness
1 pinch cayenne (ground red pepper; optional)
- grated cheddar cheese or Monterrey Jack cheese

How To Make my texas chili

Test Kitchen Tips

Depending on how long you let this simmer, you may have to add a little liquid.

Step 1

Heat drippings in a heavy large pot over medium heat. Brown meat in drippings; add chopped onions and garlic.

Step 2

Combine oregano, cumin, basil, salt, pepper, chili powder, and paprika. Add to meat mixture.
Step 3

Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust the 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.
Step 4

Serve chili topped with grated cheese and more chopped onions.
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