Yield: 4 Servings
Texas Chili
This easy Texas Chili recipe is meaty, hearty, flavorful and healthy! Because there are no beans, there is extra meat and extra veggies - a satisfying meal in one pot.
Ingredients
- 1.5 pounds extra lean ground beef
- 1 cup diced yellow onion
- ½ green bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 2 cloves garlic, minced
- 1 (4 oz) can diced mild green chiles
- 1 (8 oz) can tomato sauce
- 1 tablespoon mild chili powder
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- salt & pepper, to taste
- 3 oz tomato paste
- 1 cup beef broth
Optional Toppings
- Sour cream
- Cilantro
- Onion
- Cheese
- Avocado
- Jalapeño
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Instructions
- Spray a large nonstick skillet with cooking spray and place over medium heat. Add in ground beef, onions and green bell peppers. Break apart the meat as it cooks and as the onions and peppers soften. Season with salt and pepper.
- Once the meat has browned completely and onions and peppers are mostly soft, add in the garlic and cook until fragrant, 30 seconds to 1 minute.
- Stir in green chiles, tomato sauce, chili powder, cumin, garlic powder, paprika, red pepper flakes, more salt and pepper, tomato paste and beef broth. Increase heat to medium high. Stir to dissolve the tomato paste as it starts to boil.
- Once the tomato paste is evenly mixed in and it has come to a boil, reduce heat to medium low and cook 10 to 15 minutes, stirring occasionally. If you notice the chili is getting too thick and/or is starting to scorch on the bottom, reduce the heat or add in a little water.
- After 10 to 15 minutes, serve with any desired toppings.
Notes
Storing and Reheating: Texas chili stores well for 3 to 4 days in the refrigerator. Make sure to cover the pot, or just transfer the chili to airtight containers. Reheat on the stove over low heat, stirring occasionally and adding water if needed. You can also microwave individual portions, if you prefer.
Add Heat: This is a pretty mild recipe as written, but feel free to add in extra red pepper flakes for that extra kick.
About the Chiles: If you like the heat, you can also leave the seeds in the jalapeño when you dice it. You can also double the jalapeños or replace the jalapeño with a Serrano pepper. Of course, you can also replace the jalapeño with a little chopped bell pepper for a very mild dish.
Adjust Thickness: Texas chili is also a thicker chili thanks to the tomato paste and cook time, so thin it out as you'd like with water or more beef broth.
Nutrition
Serving: 1 serving, Calories: 309kcal, Carbohydrates: 16g, Protein: 40g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 987mg, Potassium: 1209mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1491IU, Vitamin C: 34mg, Calcium: 76mg, Iron: 7mg