Texas Style Chili Recipe

Name: Texas Style Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds beef chuck blade steak; 1/4 cup vegetable oil; 2 cups onions chopped; 3 medium green bell peppers diced; 2 cans tomatoes 8 ounces each; 4 each garlic cloves; 2 ounces tomato paste; ⅓ cup chili powder; 1/4 cup sugar; 2 tablespoons salt; 2 teaspoons oregano; 3/4 teaspoon black pepper; 1/2 cup cheese for garnish

Servings: persons

3 1/2 pounds beef chuck blade steak
1/4 cup vegetable oil
2 cups onions chopped
3 medium green bell peppers diced
2 cans tomatoes 8 ounces each
4 each garlic cloves
2 ounces tomato paste
⅓ cup chili powder
1/4 cup sugar
2 tablespoons salt
2 teaspoons oregano
3/4 teaspoon black pepper
1/2 cup cheese for garnish

1
Cut steak into 1/2 inch cubes.
2
Brown meat in oil in Dutch oven, remove to bowl and set aside.
3
Reserve 1/2 cup onions- cover-set aside.
4
Add remaining onions, peppers, and garlic to drippings in pan over medium heat.
5
Cook 10 minutes stirring occasionally.
6
Add more oil if necessary.
7
Return meat to pan add tomatoe and their liquid and remaining ingredients, except cheese and onions.
8
Heat to boiling.
9
Reduce heat to low, cover and simmer 1 1/2 hous or until meat is fork tender, stirring occasionally.
10
Spoon chili into large bowl sprinkle cheese on top for garnish.
11
Pass reserved onion to sprinkle over each serving.

1574

kcal

Calories

Fat

Carbs

117

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 13 ingredients. The key ingredients include: 3 1/2 pounds beef chuck blade steak, 1/4 cup vegetable oil, 2 cups onions chopped, 3 medium green bell peppers diced, and more.

Yes, Texas Style 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 Style Chili

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