Texas Chili Recipe

Name: Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. whole cumin seed; 1/4 lb. bacon, diced; 2 lb. beef chuck roast, trimmed, cut into 1/8-inch dices (best if done semi-frozen); 3 onions, chopped and peeled; 6 cloves garlic, finely diced; 3 jalapeno peppers, seeded and chopped; 2 tsp. salt; 4 Tbsp. plain powdered chili; 1 Tbsp. whole oregano leaves; 1 large can whole tomatoes

Servings: persons

1 Tbsp. whole cumin seed
1/4 lb. bacon, diced
2 lb. beef chuck roast, trimmed, cut into 1/8-inch dices (best if done semi-frozen)
3 onions, chopped and peeled
6 cloves garlic, finely diced
3 jalapeno peppers, seeded and chopped
2 tsp. salt
4 Tbsp. plain powdered chili
1 Tbsp. whole oregano leaves
1 large can whole tomatoes

1
Place cumin seed in pie pan, bake at 375u00b0 for 10 minutes; remove and set aside.
2
Heat 6-quart cast-iron skillet.
3
Saute bacon until clear, add diced meat and brown over high heat with onions, garlic and jalapenos.
4
When meat is brown and onions clear, add remaining ingredients.
5
Mash tomatoes with your hands. Simmer for 1 hour.
6
Taste and correct seasoning.
7
Cooked beans may be added, strictly optional.

809

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 10 ingredients. The key ingredients include: 1 Tbsp. whole cumin seed, 1/4 lb. bacon, diced, 2 lb. beef chuck roast, trimmed, cut into 1/8-inch dices (best if done semi-frozen), 3 onions, chopped and peeled, 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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