Troy Fullers Texas Chili

• servings: 4 - 6
• active time: 20 mins
• total time: 1 hr

Ingredients

Prep Time: 10 minutes

Cook Time: 35 minutes

Yields: 4 to 6 servings

Ingredients:

– 1 tablespoon olive oil

– 1 yellow onion, chopped

– 1 jalapeño with seeds (or serrano, if preferred), chopped

– 2 lbs 80/20 ground beef

– 1 1/2 teaspoons chili powder

– 1 1/2 teaspoons paprika

– 1/2 teaspoon dry mustard

– 1/4 teaspoon cayenne pepper

– 1/2 teaspoon ground black pepper

– 1 1/2 teaspoons granulated onion

– 1 1/2 teaspoons granulated garlic

– 1/2 teaspoon dried oregano

– 1 teaspoon sea salt

– 2 teaspoons ground cumin

– 1/2 cup dry red wine

– 1 (28 oz) can crushed tomatoes with juice

– 1 cup chicken stock

– Greek yogurt or sour cream (for serving)

– Sliced green onions (for serving)

– Shredded cheddar cheese (for serving)

Directions

1. Heat olive oil in a large skillet over medium-high heat.

2. Add chopped onion and jalapeño. Cook for 4–6 minutes until softened.

3. Add ground beef and all seasonings. Break up the meat and stir to combine.

4. Cook until beef is well-browned, about 6–8 minutes.

5. Stir in crushed tomatoes, chicken stock, and red wine.

6. Cover and simmer on medium heat for 20 minutes.

7. Serve hot, topped with Greek yogurt or sour cream, green onions, and shredded cheddar.

Notes

No beans—because it’s Texas chili.