Tray's Spicy Texas Chili

2

"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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Ingredients

3 h 20 m servings 463 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1651 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

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 s...

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 chi...