Best Texas Style Chili Recipe (No Beans)

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

Ingredients

1 tablespoon olive oil

1 large yellow onion, chopped

3 jalapeños, chopped

5 garlic cloves, minced

2 ½ pounds of ground beef

11/2 teaspoon salt

1 teaspoon black pepper

4 tablespoons chili powder

1 tablespoon oregano

3 tablespoons ground cumin

1 teaspoon ground coriander

3 ounces tomato paste

28 ounces diced tomatoes

2 cups beef stock (more for a thinner consistency)

Directions

Add the olive oil, onions, and jalapeños to a large Dutch oven (or soup pot) on medium heat and cook and stir regularly until the onions are translucent about 6-8 minutes.

Then add the garlic, and cook for 1 minute

Now add in the ground beef, salt, and pepper. Break apart the beef but leave some bigger chunks. Cook for 8 minutes or until beef is no longer pink. (If there is an excess of grease in the pot, you can drain some off at this point.)

Add in the spices: chili powder, cumin, oregano, and coriander, and stir well, cook for about 1 minute.

Mix in the tomato paste, diced tomatoes, and beef broth and bring to a simmer, reduce the heat to medium-low. Cook for 30 minutes (or up to 1 hour), stirring occasionally.

The chili is done when the beef broth is reduced and it takes on a thick chili consistency.

Enjoy with your favorite toppings: cheese, sour cream, diced red onion, chopped green onion, jarred diced jalapenos, fresh diced jalapenos, diced tomatoes, salsa, or salsa verde.

Nutrition

• Serving Size: 1
• Calories: 452
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 126 mg
• Sodium: 1906 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 41 g