Texas Chili Recipe

Name: Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Dried Chipotle Chilis; 3 Dried New Mexico Chilis; 3 Dried Arbol Peppers; 1 pound Ground Turkey; 2 Poblano Pepper chopped; 2 Red Bell Peppers chopped; 2 Onions chopped; 6 cloves garlic cloves minced; 2 sticks Cinnamon Sticks; 2 Bay Leaves; 1 tablespoon Ground Cumin; 2 tablespoons Olive oil; 1 can Canned chopped Tomato; 1 can Lager beer; 1/2 Red Onion (for garnish); 1 Plain Yogurt (for garnish); 3 Chives (for garnish); 1 Cilantro (for garnish); 2 cups Beef broth (or chicken); 1/2 teaspoon Cloves; 1 teaspoon Salt

Servings: persons

4 Dried Chipotle Chilis
3 Dried New Mexico Chilis
3 Dried Arbol Peppers
1 pound Ground Turkey
2 Poblano Pepper chopped
2 Red Bell Peppers chopped
2 Onions chopped
6 cloves garlic cloves minced
2 sticks Cinnamon Sticks
2 Bay Leaves
1 tablespoon Ground Cumin
2 tablespoons Olive oil
1 can Canned chopped Tomato
1 can Lager beer
1/2 Red Onion (for garnish)
1 Plain Yogurt (for garnish)
3 Chives (for garnish)
1 Cilantro (for garnish)
2 cups Beef broth (or chicken)
1/2 teaspoon Cloves
1 teaspoon Salt

1
Remove the stems and the seeds from the dried chilies. Add dried chilies to dutch oven and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma. About 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl (I used the cover of my dutch oven). Add hot water and cover chilies for about 30 minutes. Transfer the chilies and some of the water into a blender and blend until smooth.
2
Add olive oil to the dutch oven and saute onions until translucent. Add chopped peppers and saute until soft.
3
Meanwhile, cook ground turkey and drain off excess liquid.
4
Add the chopped tomatoes, chili sauce, beer, beef broth and dry spices to the onion pepper mixture. If space allows, also add the cooked turkey. Simmer until desired consistency is reached.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 4 Dried Chipotle Chilis, 3 Dried New Mexico Chilis, 3 Dried Arbol Peppers, 1 pound Ground Turkey, 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.

That's it — enjoy your meal!

Texas Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions