Texas Chili Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

2 tablespoons vegetable oil

2 yellow onions (, diced)

3 garlic cloves (, finely minced)

2 pounds ground beef (, (85/15))

1 teaspoon kosher salt

1/4 cup ancho chile powder

2 tablespoons cumin

1 tablespoon paprika

1 tablespoon brown sugar

29 ounces diced tomatoes

6 ounces tomato paste

4 cups beef broth

Directions

Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.

Add the garlic, and cook for 1 minute stirring well.

Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.

Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.

Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.

Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.

Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.

Nutrition

• Calories: 294 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 74 mg
• Sodium: 995 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 27 g