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Alright then, are you ready for the best chili you’ll ever eat? That’s right, I said it, the BEST. Okay, I know I’ve never experienced all the chili recipes ever made, but it’s the best I’VE ever eaten. And you know what, when you make up a batch of this for yourself, it will be the BEST YOU’VE ever eaten too!
It’s time to present to you my own recipe for Texas style chili. What makes it Texas style you ask? Well, simply because I’m from Texas and it’s the style chili I grew up eating.
First off, you don’t put noodles in chili. If you do, then it’s no longer considered chili in Texas. It would be called chili mac, or more likely; Goulash!
I made this up this weekend and added the final tweaks to it and have been eating and thoroughly enjoying this chili all weekend.
Now, I made this recipe with beans, and with some Texas heat. If you want it without beans, then leave out the beans.
If you want it mild, then leave out the cayenne, but leave the black pepper in. There isn’t enough there to make it that hot, but black pepper is very healthy for you. See my article I did on black pepper. Actually, Cayenne pepper is very healthy also!
Alright then, let’s get to the recipe!
Ingredients
- 2 lbs lean ground beef
- 1/2 large red onion (chopped)
- 2 cloves garlic (minced)
- 4 jalapeno peppers (seeded and minced)
- 1 small green bell pepper (finely chopped)
- 1 celery stick (chopped)
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 3 Tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16 oz.) can kidney beans (with liquid)
- 1 (16 oz.) can black beans (with liquid)
- 1 (15 oz.) can tomato sauce
- 1 (29 oz.) can pureed tomatoes
Preparation
- In a large stock pot, lightly brown the ground beef. Drain any grease off and then add in the onion and garlic and mix this together. Continue browning the meat.
- Add the rest of the ingredients and bring it to a boil.
- Once it boils, reduce the heat and simmer for an hour covered.
- This should easily serve 8.
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