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 lb. beef for stew; 1/4 c. salad oil; 2 medium onions, chopped; 3 medium green peppers, diced; 4 garlic cloves, crushed; 2 (28 oz.) cans tomatoes; 1 (12 oz.) can tomato paste; 1/3 c. chili powder; 1/4 c. sugar; 2 tsp. salt; 2 tsp. oregano; 3/4 tsp. pepper

Servings: persons

3 1/2 lb. beef for stew
1/4 c. salad oil
2 medium onions, chopped
3 medium green peppers, diced
4 garlic cloves, crushed
2 (28 oz.) cans tomatoes
1 (12 oz.) can tomato paste
1/3 c. chili powder
1/4 c. sugar
2 tsp. salt
2 tsp. oregano
3/4 tsp. pepper

1
Cut beef for stew into 1/2-inch cubes.
2
In 8-quart Dutch oven, heat oil, cooking 1/3 of meat at a time.
3
Remove meat; set aside. Reserve 1/2 cup onion.
4
Add green peppers and onions to drippings. Cook 10 minutes.
5
Return meat, add tomatoes and their liquid, tomato paste, chili powder, sugar, salt, oregano, pepper and 2 cups water.
6
Heat to boiling.
7
Reduce to low heat.
8
Cover, simmer 1 1/2 hours.
9
When meat is tender, the chili is done.
10
Pass reserved onions around to guests to sprinkle over the chili.

1387

kcal

Calories

Fat

Carbs

111

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 12 ingredients. The key ingredients include: 3 1/2 lb. beef for stew, 1/4 c. salad oil, 2 medium onions, chopped, 3 medium green 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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