Ken's Texas Chili Recipe - Allrecipes.com
Ken's Texas Chili Recipe
  • READY IN ABOUT hrs

Ken's Texas Chili

Recipe by  

"This is a Texas style chili recipe with beans. It also uses hamburger rather than chuck. Leaving behind a small amount of the hamburger fat gives it that unique Texas chili taste."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.
  2. Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2007

I have lived in Texas all of my 44 years & don't know how you can make chili without real onions, garlic or without any kind of tomato base. We used tomato sauce in place of 1 can of beef broth. Chopped up a large onion & cooked with ground beef. Used only 1 can of jalapeno pintos & 1 can of regular. Cooked it way longer than the 30 minutes. End result was delish.

 
Most Helpful Critical Review
Apr 21, 2008

I always thought that texas chili was made w/ beef that had been cubed...not ground beef, also don't seem to recall beans in texas chili. It was a good chili...but not a texas chili

 
Feb 01, 2004

This chili was excellent. I made only a few minor modifications. When cooking hamburger I added 1 large to medium white onion and 1 Jalapeno pepper. Then after it had been simmering for 30 min I added 1 6oz can of Tomato Paste, and simmered for another 30 min to thicken. The chili was a huge success, made it for a football party and it didn't even last until halftime. Bon Appetite

 
Nov 20, 2006

i took some of the advice in the other comments. it was a huge hit. i added not only sweet onion to the meat while browning it, i also added tomato paste then as well as green and red peppers (diced). then once it had cooked for 30 minutes, i added 1/4 cup on japapeno juice and cooked for 20 more minutes. topped with a jalepeno cheese blend and sour cream. very easy recipe.

 
Apr 03, 2007

I've made many different types of chili before and this is the first one that I've been able to get my kids to eat. However, I decreased the amount of chili powder in half.

 
Apr 03, 2007

This chili was GREAT!! I only used 1 lbs. of ground beef because i was making it for me my husband and my 2 yr. old so i didnt need alot i didnt have enough beef broth so i just added about 3/8 can of water (10.5 ounce can) We had some instant rice so we warmed that up and put it in the bottom of our bowl then put the chili over it. I will def. do this again no changes need to be made.

 
Nov 03, 2008

I made this recipe as directed. I really liked the flavor of this chili and I will be using this chili recipe to put on top of my fry bread for Indian Tacos. Thanks so much for the recipe.

 
Jan 20, 2009

I initially made this exactly as per the recipe except that I drained the ground beef completely and added a small can of undrained green chiles along with the pinto beans. This was a very tasty meal served over crushed tortilla chips and with a lettuce salad. When I reheated the leftovers I added a small can of V8 juice (5.5 oz) along with more flour and chili powder and simmered until thick. Served over Brazilian White Rice (recipe from this site) it was a second tasty meal with fried cinnamon apples.

 

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Nutrition

  • Calories
  • 525 kcal
  • 26%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 1208 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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