EASY TEXAS CHILI

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Easy Texas Chili image

"This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don't worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili."

Provided by Roger K.

Categories     Lunch/Snacks

Time 1h

Yield 8 Bowls, 6 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
1 large onion, diced
1 large bell pepper, diced
3 (15 ounce) cans pinto beans, you can substitute 6 cups homemade cooked pinto beans with juice
2 (28 ounce) cans diced tomatoes
4 (8 ounce) cans tomato sauce
3 jalapeno peppers, diced into extra small pieces
1/4-1/2 cup chili powder (to taste)
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon salt (to taste)
1/4 teaspoon garlic powder or 1 clove, diced extra fine

Steps:

  • Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain excess grease from beef.
  • Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

Nutrition Facts : Calories 685.8, Fat 18.2, SaturatedFat 6.7, Cholesterol 98.3, Sodium 1198.2, Carbohydrate 80.8, Fiber 27.5, Sugar 16.6, Protein 54.9

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