Texicali Chili Recipe Recipe

Name: Texicali Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pound chuck roast; 2 tbsp. white wine vinegar; 3 teaspoon chili pwdr; 2 lg. onions, minced; 1 can Mexican kidney beans; 1 minced green onion; Water; 3 beef bouillon cubes; 1 teaspoon red pepper; 1 can whole tomatoes; 1 c. shredded Cheddar

Servings: persons

3 pound chuck roast
2 tbsp. white wine vinegar
3 teaspoon chili pwdr
2 lg. onions, minced
1 can Mexican kidney beans
1 minced green onion
Water
3 beef bouillon cubes
1 teaspoon red pepper
1 can whole tomatoes
1 c. shredded Cheddar

1
Trim fat from meat and debone.
2
Cut into small pcs.
3
Put meat and bone into a 5 qt heavy pan with 1/2 c. water.
4
Cover and cook over medium high heat till good broth develops (about 30 min).
5
Uncover and let juices cook away, then brown meat in pan (about 30 min).
6
Remove from pan.
7
Add in 1/4 c. water and vinegar to deglaze pan.
8
Add in bouillon, chili pwdr, red pepper and onions.
9
Cook for 10 min.
10
Crush tomatoes and add in with liquid to pan.
11
Add in beans.
12
Remove bone and return meat to pan.
13
Cover and simmer for 2 hrs.
14
Serve with cheese and green onions.

605

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 11 ingredients. The key ingredients include: 3 pound chuck roast, 2 tbsp. white wine vinegar, 3 teaspoon chili pwdr, 2 lg. onions, minced, and more.

Yes, Texicali Chili Recipe 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.

Texicali Chili Recipe

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