Texas Style Chili
Thick and rich chili with ground meat, onions and peppers simmered in a bold, smoky spice blend
Ingredients
- 3 lbs. ground beef or turkey 85% - 92% lean
- 3 yellow onions grated
- 3 green bell peppers finely diced
- 26 oz. canned chopped tomatoes
- 1/2 cup Worcestershire sauce
- 1/4 cup +1 Tbsp. ancho chili powder
- 1 Tbsp. garlic powder
- 1 Tbsp. paprika
- 1/2 Tbsp. smoked (Spanish) paprika
- 1/4 tsp. cayenne pepper
- 1 Tbsp. onion powder
- 2 Tbsp. dry minced onion
- 1 Tbsp. minced garlic
- 2 tsp. cumin
- 1 Tbsp. salt
- 2 tsp. black pepper
- 1 Tbsp. masa flour
Instructions
- In a small bowl, combine the ancho chili powder, garlic powder, paprika, smoked paprika, cayenne pepper, onion powder, dry minced onion, cumin, salt and pepper. Set aside.
- Brown the ground meat in a large stock pot over medium heat. If there are any large chunks, break them up with a wooden spoon. Season to taste with salt, pepper, garlic powder and onion powder as it cooks. Stir in 1 Tbsp. of the Worcestershire sauce. Remove the meat from the pot.
- Grate the onions using a box grater or food processor. Add them to the pot with the diced green bell pepper. Saute the onions and peppers until soft.
- Stir in the minced garlic. Season again with salt and pepper. Stir in the small bowl of dry spices and the remaining Worcestershire sauce.
- Add the browned meat back to the pot.
- Pour in the tomatoes and masa flour. Stir well to combine. Simmer over low heat for 20-30 minutes and up to several hours. Serve warm.
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