Texas Chili
15m
Prep Time
1h 15m
Cook Time
10
Servings
This is a traditional Texas recipe made into a popular game-day food. Use your favorite corn scoop chips and customize each bowl with your favorite toppings. You can bet this will be a WIN at your next game day gathering! @kellycookstexas @thefeedfeed
This is a traditional Texas recipe made into a popular game-day food. Use your favorite corn scoop chips and customize each bowl with your favorite toppings. You can bet this will be a WIN at your next game day gathering! @kellycookstexas @thefeedfeed
Ingredients
COPY INGREDIENTS
2 pounds beef stew meat2 tablespoons vegetable oil, divided2 tablespoons chili powder, divided1 tablespoon garlic powder, divided1 tablespoon cumin, divided1 1/2 teaspoons kosher salt, divided2 pounds lean ground beef1/2 large white onion, diced2 jalapeno or serrano peppers, diced (optional)1/4 cup beef bouillon concentrate1 tablespoon onion powder1 tablespoons Creole or Cajun seasoning1 tablespoon smoked paprika11 1/2 ounces tomato juice3 tablespoons chipotle sauce1 can Red Gold® Petite Diced Tomatoes 14.5 oz1 can Red Gold® Roasted Garlic Tomato Paste 6 oz1 1/2 teaspoons black pepper1 can beer, 12 oz, or non-alcoholic beer as substitute2 bay leaves4 cups water1 bag scoop-style corn chipssour cream and shredded cheese, for topping
Instructions
- Pat dry stew meat with paper towels and coat with vegetable oil. Season with chili powder, garlic powder, cumin and salt.
- Over medium high heat, add 1 tablespoon of vegetable oil to a large Dutch oven or pot and brown stew meat.
- Add ground beef and cook until browned, drain excess grease.
- Add onion, jalapenos, beef bouillon, onion powder, creole/Cajun seasoning, smoked paprika, tomato juice, chipotle sauce, Red Gold Petite Diced Tomatoes, Red Gold Roasted Garlic Tomato Paste, black pepper, beer, bay leaves, cumin, garlic powder, chili powder, and water. Mix well.
- Bring to a simmer, cook for one hour (uncovered), stirring occasionally.
- Season with salt to taste, remove bay leaves and allow to cool for 15 minutes.
- Serve chili with scoop corn chips, sour cream, and shredded cheese.
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