Description
This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don’t worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili.
Ingredients
- 2 pounds lean ground beef
- 1 large onion, diced
- 1 large bell pepper, minced
- 3 (15 ounce) cans pinto beans
- 2 (28 ounce) cans diced tomatoes
- 4 (8 ounce) cans tomato sauce
- 3 jalapeno peppers, minced (Optional)
- ½ cup chili powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Cook and stir the beef
- onion
- and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender
- about 10 minutes. Drain grease from beef.
- Stir in beans
- tomatoes
- tomato sauce
- jalapenos (if using)
- chili powder
- red pepper flakes
- black pepper
- salt
- and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes
- stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer
- the more flavor you will get.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 20