Chris' Texas Style Chili Con Carne

"We picky eaters don't always appreciate beans in our chili. My friend Chris in Cleveland gave me this recipe about 15 years ago. Hope you enjoy it as much as I do."
 
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Ready In:
2hrs 30mins
Ingredients:
14
Serves:
8-12
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ingredients

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directions

  • Cut beef into 1/2 inch cubes.
  • In an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
  • With a slotted spoon, remove the meat to a bowl and set aside.
  • Add the onions, green peppers, and garlic to the drippings in the dutch oven.
  • Cook 10 minutes over medium heat stirring occasionally.
  • Add more oil if necessary.
  • Return the meat to the dutch oven.
  • Add tomatoes (with liquid) and remaining ingredients except the cheese.
  • Over high heat, heat to boiling.
  • Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
  • Stir occasionally.
  • Serve with cheese and additional raw onions.
  • Note: Preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.

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Reviews

  1. Good! It's common knowledge that Texas Chili has no beans, so props there. But Texas Chili also has no sugar, so I left that out and liked it just find.
     
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RECIPE SUBMITTED BY

I'm a slightly "over-50" guy living with my wife and 2 kids in Columbus Ohio. I have been a picky eater for as long as I can remember. I'm trying to improve my cooking skills more or less in self defense. It's a control thing ... if I make it and I don't like it, I can whine and complain to myself :-)! Since cooking is not my wife's favorite activity, I'm looking for recipes I can enjoy preparing and eating while lightening her load a bit. Hopefully a win-win situation.
 
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