Recipe by Tray_H
"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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1 1/4 pounds
yellow onion, chopped, divided
habanero pepper, chopped
jalapeno pepper, chopped
2 (15 ounce) cans
1 (16 ounce) can
kidney beans, rinsed and drained
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®), drained
ground white pepper
ground black pepper
1/4 (12 fluid ounce) can or bottle
shredded Cheddar cheese
We make this recipe every year starting in the Fall/football season. It is the best chili recipe I have ever made-we absolutely love it. It's spicy & delicious. Only things we change is to add some ground chk sausage & we use 1 can of crushed tomato & I can of tomato sauce instead of 2 can tomato sauce. Depending on our mood sometimes 2 haberneros!!
I liked this recipe, but made it without the tomato sauce. And if you have beans with it, in Texas it has to be pintos (preferably not canned). Warm some fresh corn tortillas and you are in chili heaven.
* Percent Daily Values are based on a 2,000 calorie diet.
Tray's Spicy Texas Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 219
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