Texas Chuckwagon Chili – a delicious recipe with ground chuck, chili powder, ground oregano, ground cumin, salt, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Brown meat in a large skillet or Dutch oven.
2
Add seasonings and water.
3
Heat to boiling.
4
Reduce heat, cover and simmer 1 1/2 hours.
5
Skim off fat.
6
Stir in cornmeal, uncover, and simmer for 30 minutes.
7
Stir occasionally.
8
Serve with pinto beans and cornbread(you may even add 2 15 oz. cans drained and rinsed pinto or kidney beans, if you wish. It adds 4 servings to the quantity given below.).
9
This tastes even better the next day! Leftovers can be used to make chili dogs; or place on a plate a layer of Tostitos, a layer of chili, then layer the following for a delicious, quick dinner salad: lettuce, shredded cheddar cheese, chopped green onions, chopped tomatoes. Serve with dollop of sour cream and picante sauce on the side.
55
kcal
Calories
1
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 lbs ground chuck, 6 tablespoons chili powder, 1 tablespoon ground oregano, 1 tablespoon ground cumin, and more.
Yes, Texas Chuckwagon 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.
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