Texas Chili Recipe

Name: Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 lb. flank steak, cut into 1/2-inch cubes; 1/4 c. oil; 2 large onions, chopped; 2 green peppers, chopped; 2 (8 oz.) cans chopped tomatoes; 3 garlic cloves, chopped; 2 c. water; 1/4 c. ketchup; 2 tsp. sugar; 1 tsp. ground cumin; 3 tsp. chili powder; 1/2 tsp. oregano; 1/2 tsp. black pepper; 1/4 tsp. crushed red pepper

Servings: persons

3 to 4 lb. flank steak, cut into 1/2-inch cubes
1/4 c. oil
2 large onions, chopped
2 green peppers, chopped
2 (8 oz.) cans chopped tomatoes
3 garlic cloves, chopped
2 c. water
1/4 c. ketchup
2 tsp. sugar
1 tsp. ground cumin
3 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. black pepper
1/4 tsp. crushed red pepper

1
In a large Dutch oven (cast-iron is best) on medium-high heat, brown steak in oil quickly on both sides until well browned. Remove steak, turn stove to medium.
2
Add onions, green pepper and garlic.
3
Cook 2 minutes.
4
Add browned steak to onions and peppers. Add all spices.
5
Stir over medium heat for 1 minute.
6
Turn heat down to a simmer.
7
Cover and simmer 4 hours.
8
After done, top each bowl of chili with shredded Monterey Jack cheese.

524

kcal

Calories

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 14 ingredients. The key ingredients include: 3 to 4 lb. flank steak, cut into 1/2-inch cubes, 1/4 c. oil, 2 large onions, chopped, 2 green peppers, chopped, 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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