Texas Chili Recipe

Name: Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 Tbsp. vegetable oil; 2 lb. boneless chuck (1-inch cubes); 1 c. chopped onion; 1 (12 oz.) can beer; 1 (14 oz.) can beef broth; 1 (6 oz.) can tomato paste; 1 Tbsp. flour; 2 Tbsp. water; 3 Tbsp. chili powder; 1 tsp. each: garlic powder, ground cumin and oregano; 1/2 tsp. black pepper; 1/4 tsp. red pepper; 1/2 tsp. salt

Servings: persons

3 Tbsp. vegetable oil
2 lb. boneless chuck (1-inch cubes)
1 c. chopped onion
1 (12 oz.) can beer
1 (14 oz.) can beef broth
1 (6 oz.) can tomato paste
1 Tbsp. flour
2 Tbsp. water
3 Tbsp. chili powder
1 tsp. each: garlic powder, ground cumin and oregano
1/2 tsp. black pepper
1/4 tsp. red pepper
1/2 tsp. salt

1
Heat vegetable oil in skillet.
2
Add beef cubes and brown on all sides.
3
Remove and set aside.
4
Cook onion in oil from meat until tender.
5
Add beef.
6
Combine spices and stir in to beef mixture.
7
Add beer, broth and tomato paste.
8
Bring to a boil; reduce heat and simmer 1 to 1 1/2 hours, stirring occasionally. Combine flour and water.
9
Slowly stir into chili.
10
Simmer 15 minutes.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 3 Tbsp. vegetable oil, 2 lb. boneless chuck (1-inch cubes), 1 c. chopped onion, 1 (12 oz.) can beer, and more.

Yes, 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.

Texas Chili

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