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 (affiliate)
2 teaspoon Cumin ground
6 tablespoon flour
2 tablespoon oregano (affiliate) (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 (affiliate) cast iron.  
Add beef stirring frequently with a wooden spoon.
Lower the heat and stir in the garlic.

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

Add the oregano (affiliate) 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 Card

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5 from 1 review

• Author: Sabrina M Quairoli
• Total Time: 2 hours 20 minutes
• Yield: 8

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Description

Easy and delicious Texas Chili Recipe with no beans. 

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Ingredients

• 6 pounds boneless chuck, cut into 1 inch cubes
• 4 tablespoon vegetable oil
• 3 garlic cloves chopped
• 8 tablespoon Chili powder (affiliate)
• 2 teaspoon Cumin ground
• 6 tablespoon flour
• 2 tablespoon oregano (affiliate) (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

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Instructions

1. Add oil to a warm 8 or larger quart dutch oven (affiliate) cast iron.  
2. Add beef stirring frequently with a wooden spoon.
3. Lower the heat and stir in the garlic.
4. Combine chili powder (affiliate), cumin powder, and flour. Sprinkle meat with chili mixture and stir to coat the meat.
5. Add the oregano (affiliate) 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.

Equipment

Dutch Oven Lodge 7.5 Quart Enameled Cast Iron with Lid

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(affiliate)

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: chili
• Method: stove top
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 862
• Sugar: 1.1 g
• Sodium: 1569 mg
• Fat: 38.7 g
• Saturated Fat: 15.3 g
• Carbohydrates: 10.7 g
• Fiber: 1.7 g
• Protein: 111.7 g

Please note these are affiliate links through Amazon (affiliate) and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.