Tray's Spicy Texas Chili
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Description
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.
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
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.
Nutrition Facts
serving: 6 servings
calories: 463.2 kcal
carbohydrates: 34.7 g
protein: 27.6 g
saturated fat: 9.7 g
cholesterol: 78.9 mg
sodium: 1650.9 mg
fiber: 7.7 g
sugar: 8.6 g