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Truly Texan Chili

I am a native Texan, and this is the best chili recipe I've ever tasted—it's meaty and spicy. I'd make this whenever I was homesick during the years we spent away from Texas because of my husband's military career. —Betty Brown, San Antonio, Texas
  • Total Time
    Prep: 10 min. Cook: 1-3/4 hours
  • Makes
    8 servings

Ingredients

  • 3 pounds ground beef
  • 2 to 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 to 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (15 ounces) pinto beans, rinsed and drained, optional
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional garnishes: Shredded cheddar cheese, tortilla chips, sour cream and/or lime wedges

Directions

  • In a Dutch oven, cook beef and garlic over medium heat until no longer pink; drain. Combine the flour, chili powder, oregano and cumin; sprinkle over meat, stirring until evenly coated. Add the broth, beans if desired, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours to allow flavors to blend, stirring occasionally. Sprinkle with cheese, tortilla chips, sour cream and/or lime wedges if desired.
Nutrition Facts
1 serving (calculated without optional garnishes): 343 calories, 21g fat (8g saturated fat), 105mg cholesterol, 872mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 32g protein.

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