My Take On Texas Chili Recipe

Name: My Take On Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pinto beans; 1 (15 ounce) can white beans; 1 (15 ounce) can kidney beans; 1 (15 ounce) can black beans; 2 (15 ounce) cans ranch style beans (or chili starter beans); 1 (28 ounce) can diced tomatoes; 1 (28 ounce) can tomato sauce; 1 unsweetened chocolate square; 1 (12 ounce) bottle stout beer; 3 tablespoons flour; 4 1/2 teaspoons dried ancho chile powder; 4 teaspoons seasoning salt; 1 1/2 teaspoons red pepper flakes; 1 1/2 teaspoons brown sugar; 1 1/2 teaspoons cumin; 3/4 teaspoon cayenne pepper; 2 lbs lean ground beef (can substitute ground turkey or vegetarian alternative); 2 green bell peppers, chopped; 1 whole red onion, chopped; 6 garlic cloves, minced

Servings: persons

1 (15 ounce) can pinto beans
1 (15 ounce) can white beans
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
2 (15 ounce) cans ranch style beans (or chili starter beans)
1 (28 ounce) can diced tomatoes
1 (28 ounce) can tomato sauce
1 unsweetened chocolate square
1 (12 ounce) bottle stout beer
3 tablespoons flour
4 1/2 teaspoons dried ancho chile powder
4 teaspoons seasoning salt
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons brown sugar
1 1/2 teaspoons cumin
3/4 teaspoon cayenne pepper
2 lbs lean ground beef (can substitute ground turkey or vegetarian alternative)
2 green bell peppers, chopped
1 whole red onion, chopped
6 garlic cloves, minced

1
Combine all of the beans, tomatoes, tomato sauce, baking chocolate and stout in a very large stew pot and set them to simmer over medium heat.
2
Combine all of the dry ingredients (flour through cayenne pepper) in a small dish, mixing well.
3
Brown the ground beef with the seasoning mix, drain and add to the pot.
4
Saute the peppers, onion and garlic in the pan used to brown the meat over medium heat until onion is translucent and the peppers just begin to brown around the edges, add to the pot.
5
Simmer the chili over low heat for at least an hour before serving, the longer the better.

1221

kcal

Calories

Fat

118

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 20 ingredients. The key ingredients include: 1 (15 ounce) can pinto beans, 1 (15 ounce) can white beans, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, and more.

Yes, My Take On 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.

My Take On Texas Chili

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