Tray's Spicy Texas Chili recipe

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Ingredients

1 ¼ pounds ground beef
1 yellow onion, chopped, divided
1 habanero pepper, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
1 (16 ounce) can kidney beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cayenne pepper
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ (12 fluid ounce) can or bottle amber beer
2 tablespoons Worcestershire sauce
½ teaspoon chili powder
½ teaspoon ground cumin
1 cup shredded Cheddar cheese
1 sleeve crackers

Nutrition Info

463.2 calories
carbohydrate: 34.7 g
cholesterol: 78.9 mg
fat: 24.3 g
fiber: 7.7 g
protein: 27.6 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1650.9 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes, drain and discard grease.

  2. Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.

  3. Bring beef mixture to a boil, reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.

  4. Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.

Recipe Yield

6 servings

Recipe Note

Being in Texas, chili is a staple on the few cold days we have each year. This is something I've come up with after years of trying to perfect an easy-to-make and delicious chili. This is a very spicy chili and the perfect meal for a chilly day. The beans are optional here as they traditionally aren't found in Texas chili.

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