Amazing Texas Chili Recipe

I love cooking chili recipes this time of year.  This Texas Chili recipe is one of my favorites that was given to me by a dear friend of mine years ago.  I have modified the recipe a bit, but it is still wonderful and great for a cool weeknight or freezer meals. 

Delicious Texas Chili Recipe

Ingredients:

6 pounds boneless chuck, cut into 1-inch cubes
4 tablespoon vegetable oil
3 garlic cloves chopped
8 tablespoon Chili powder
2 teaspoon Cumin ground
6 tablespoon flour
2 tablespoon oregano (dried)
55 oz each beef broth
2 tsp salt
½ teaspoon pepper

Topping
1 cup sour cream
1 lime cut into wedges
Shredded cheddar cheese

Instructions:

Add oil to a warm 8 or larger quart dutch oven cast iron.  
Add beef stirring frequently with a wooden spoon.
Lower the heat and stir in the garlic.

Combine chili powder, cumin powder, and flour.  Sprinkle meat with chili mixture and stir to coat the meat.

Add the oregano over meat.

Add 8-16 oz of the broth and stir till liquid is combined. Add salt and pepper and bring to a boil.  

Reduce heat and simmer partially covered over low heat for 1.5 hours.  Stir occasionally.  It may burn a little on the bottom, this is normal.  Lower the heat even more.  Add the remaining broth and cook for 30 minutes longer or until meat falls apart.

Let it sit for at least a few hours before serving or serve right away.  Overnight is even better.  This batch makes a large serving for 8.  So, if you are a family of 4 or less, you can freeze half of it in the freeze after it cools down. It can be frozen in two-gallon freezer baggies after it has cooled completely.  You can also make this cornbread recipe to accompany this dish. 

Here is the recipe to print: 

Texas Chili Recipe

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September 17, 2019

by Sabrina Quairoli

Cuisine American

Category Beef Recipes Chili Recipes Freezer Meals Quick Weeknight Recipes Recipe

Persons

8

Serving Size

1 cup

Prep Time

15 minutes

Cook Time

2 hours

Total Time

2 hours, 15 minutes

Ingredients

• 6 pounds boneless chuck, cut into 1 inch cubes
• 4 tablespoon vegetable oil
• 3 garlic cloves chopped
• 8 tablespoon Chili powder
• 2 teaspoon Cumin ground
• 6 tablespoon flour
• 2 tablespoon oregano (dried)
• 55 oz each beef broth
• 2 teaspoon salt
• ½ teaspoon pepper
• Topping:1 cup sour cream, 1 lime cut into wedges, Shredded cheddar cheese

Instructions

1. Add oil to a warm 8 or larger quart dutch oven cast iron.  
2. Add beef stirring frequently with a wooden spoon.
3. Lower the heat and stir in the garlic.
4. Combine chili powder, cumin powder, and flour. Sprinkle meat with chili mixture and stir to coat the meat.
5. Add the oregano over meat.
6. Add 8-16 oz of the broth and stir till liquid is combined. Add salt and pepper and bring to a boil.  
7. Reduce heat and similar partially covered over low heat for 1.5 hours. Stir occasionally. It may burn a little on the bottom, this is normal. Lower the heat even more. Add the remaining broth and cook for 30 minutes longer or until meat falls apart.
8. Let it sit for at least a few hours before serving or serve right away. Overnight is even better. This batch makes a large serving for 8. So, if you are a family of 4 or less, you can freeze half of it in the freezer after it cools down.
9. Add, shredded cheddar cheese, squeeze lime wedges on top, and a tablespoon of sour cream on top. It's really good.

Calories

862

35%

Fat

38 g

58%

Saturated

15 g

75%

Carbs

10 g

3.3%

Protein

111 g

Fiber

1.7 g

4%

Sugar

1.1 g

Sodium

1569 mg

65%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

Beef,

Freezer,

Meals,

Weeknight,

Winter

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