Big T'S Texas Chili Recipe

Name: Big T'S Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground beef extra lean (I like to use cubes of beef instead); 2 16-oz cans Chili beans - Kidney; 2 tablespoons olive oil; 1/4 lb bacon; 1 medium onion- diced; 1 red bell pepper -chopped; 2 Bay leaves; 3 cloves garlic -minced; 1/2 teaspoon black pepper fresh finely ground; 1 teaspoon ground cumin; 1/2 teaspoon ground chipotle pepper; 1 teaspoon crushed red pepper (adjust up or down); 1 celery stalk (chopped); 1 medium Jalapeno pepper (seeded and finely chopped); 3 tablespoons chili powder (up or down to taste); 3 cups water &1 beef bullion cube or can beef stock 1 can water; 1 tablespoon firmly packed dark brown sugar, plus more as needed; 1 1/2 tablespoons distilled white vinegar, plus more as needed; 2 tablespoons Worcestershire Sauce; 2 jars Pace Picante Sauce 16 oz each or 1 jar and 1 can crushed or diced tomatoes 32 oz; 2 teaspoons Salt; 1 lb Cheddar cheese - shredded for garnish; 8oz Sour Cream

Servings: persons

2 lbs ground beef extra lean (I like to use cubes of beef instead)
2 16-oz cans Chili beans - Kidney
2 tablespoons olive oil
1/4 lb bacon
1 medium onion- diced
1 red bell pepper -chopped
2 Bay leaves
3 cloves garlic -minced
1/2 teaspoon black pepper fresh finely ground
1 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
1 teaspoon crushed red pepper (adjust up or down)
1 celery stalk (chopped)
1 medium Jalapeno pepper (seeded and finely chopped)
3 tablespoons chili powder (up or down to taste)
3 cups water &1 beef bullion cube or can beef stock 1 can water
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
2 tablespoons Worcestershire Sauce
2 jars Pace Picante Sauce 16 oz each or 1 jar and 1 can crushed or diced tomatoes 32 oz
2 teaspoons Salt
1 lb Cheddar cheese - shredded for garnish
8oz Sour Cream

1
If needed
2
Boil Water and stir in bullion cube making a stock - set aside
3
Cook bacon in a thick-bottomed kettle add olive oil to bacon fat then add in meat until brown. Stir in onions. Sautee for 4-5 minutes, stirring often.
4
Add red bell pepper and garlic continuing to cook 2-3 more minutes. Add black pepper, ground cumin, chipotle, crushed red pepper, worcestershire sauce and chili powder, while continually stirring until spices begin to stick to bottom of kettle and brown (about 30-45 seconds).
5
Quickly add bullion cube stock, Picante Sauce, tomatoes, bay leafs and salt. Stir. Slowly stir in brown sugar and vinegar. When chili begins to boil, reduce heat to low and cover.
6
Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

1500

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 lbs ground beef extra lean (I like to use cubes of beef instead), 2 16-oz cans Chili beans - Kidney, 2 tablespoons olive oil, 1/4 lb bacon, and more.

Yes, Big T'S Texas Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big T'S Texas Chili

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