Texas Chili (No Beans!)
Texas Chili (No Beans!)
Ingredients
For the Chili
- 2 tablespoons vegetable oil
- 2 pounds ground chuck
- 1 pound ground beef
- 1 green bell pepper, large, diced
- 1 onion, large, diced
- 4 garlic, cloves, minced
- 1 jalapeño, diced, seeds removed for less heat if desired
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 15 ounces tomato sauce, canned
- 14 1/2 ounces diced tomatoes, fire-roasted, undrained
- 2 cups chicken stock, or beef stock
For Serving
- 1/4 cup sour cream, for garnish, or crema
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 cornbread, pieces, for serving
Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground chuck and ground beef. Break up the meat with a spoon and cook until fully browned, about 10-12 minutes. Drain off any excess fat.
⏱️ 12 min
- 2
Add the diced green bell pepper, onion, minced garlic, and diced jalapeño to the pot with the browned meat. Sauté for 7-10 minutes, until the vegetables have softened.
⏱️ 10 min
- 3
Stir in the chili powder, ground cumin, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aromas.
⏱️ 2 min
- 4
Pour in the canned tomato sauce, fire-roasted diced tomatoes (undrained), and chicken or beef stock. Stir well to combine all ingredients.
⏱️ 3 min
- 5
Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken. For a deeper flavor, you can simmer longer.
⏱️ 45 min
- 6
Taste and adjust seasonings as needed. Ladle the hot chili into bowls. Garnish each serving with a dollop of sour cream (or crema) and a sprinkle of fresh chopped parsley. Serve immediately with a piece of cornbread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Texas Chili (No Beans!)
Ingredients
For the Chili
- 2 tablespoons vegetable oil
- 2 pounds ground chuck
- 1 pound ground beef
- 1 green bell pepper, large, diced
- 1 onion, large, diced
- 4 garlic, cloves, minced
- 1 jalapeño, diced, seeds removed for less heat if desired
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 15 ounces tomato sauce, canned
- 14 1/2 ounces diced tomatoes, fire-roasted, undrained
- 2 cups chicken stock, or beef stock
For Serving
- 1/4 cup sour cream, for garnish, or crema
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 cornbread, pieces, for serving
Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground chuck and ground beef. Break up the meat with a spoon and cook until fully browned, about 10-12 minutes. Drain off any excess fat.
⏱️ 12 min - 2
Add the diced green bell pepper, onion, minced garlic, and diced jalapeño to the pot with the browned meat. Sauté for 7-10 minutes, until the vegetables have softened.
⏱️ 10 min - 3
Stir in the chili powder, ground cumin, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their aromas.
⏱️ 2 min - 4
Pour in the canned tomato sauce, fire-roasted diced tomatoes (undrained), and chicken or beef stock. Stir well to combine all ingredients.
⏱️ 3 min - 5
Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken. For a deeper flavor, you can simmer longer.
⏱️ 45 min - 6
Taste and adjust seasonings as needed. Ladle the hot chili into bowls. Garnish each serving with a dollop of sour cream (or crema) and a sprinkle of fresh chopped parsley. Serve immediately with a piece of cornbread.
⏱️ 3 min