tejas chili
(1 RATING)
I entered this in a Exchange Club cook-off. Although, I did not win 1st place, I came pretty darn close! I served the chili in mini bread bowls topped with cheese, onions, and sour cream. People were coming back for 2nds and 3rds! I should have won!!! haha
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prep time
15 Min
cook time
2 Hr 30 Min
method
---
yield
6 serving(s)
Ingredients
- STEP ONE
- 2 1/2 pounds chili grind ground meat
- 1 teaspoon shortening
- 14 ounces beef broth
- 8 ounces tomato sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon beef flavored base or instant bouillon
- 1 teaspoon chicken flavored base or instant bouillon
- 1 cup water
- STEP TWO
- 2 teaspoons ground cumin
- 1/4 teaspoon white pepper
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 2 tablespoons mexican hot chili powder
- 2 tablespoons texas style chili powder
- STEP THREE
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 tablespoon chili powder, hot
How To Make tejas chili
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Step 1STEP ONE: In a dutch oven, brown beef (do not drain). Add beef broth and tomato sauce. Combine remaining(STEP ONE)ingredients and add to beef mixture. Bring to a boil, reduce heat, cover and simmer one (1) hour.
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Step 2STEP TWO: Combine (STEP TWO) spices and add to chili. Cover and simmer 45 minutes. Add water if the chili gets too thick.
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Step 3STEP THREE: Combine (STEP THREE) spices and add to chili. Cover and simmer 30 minutes.
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Step 4Serve with: Dollop of sour cream (optional) shredded cheddar cheese (optional) finely chopped onions (optional)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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