Texas-Style Chili

This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12, iron, riboflavin and phosphorus

Texas-Style Chili

Photos courtesy of Beef Loving Texans (Texas Beef Council)

19 Ingredients

Makes 8 servings

45 minutes

Nutrition information per serving: Calories 280; Total fat 15g (Sat. fat 6g; Trans fat 0.5g); Cholest. 80mg; Sodium 640mg; Total Carb. 9g; Fiber 2g; Total Sugars 3g; Protein 26g; Vit D (2% DV); Calcium (10% DV); Iron (25% DV); Potas. (20%DV)


  • 2 lbs. Ground Beef, (90% lean)

  • 1 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 jalape?o pepper, ribs and seeds removed, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp. chili powder
  • 1 Tbsp. paprika
  • 1 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • ? tsp. freshly ground black pepper
  • ? tsp. Kosher salt
  • 1 can (8 oz.) tomato sauce
  • 1 can (10 oz.) diced tomatoes & green chilies, undrained
  • 1 cup beer
  • ? cup (2 oz.) shredded reduced-fat sharp cheddar cheese

Optional Toppings:

  • Sour cream

  • Sliced green onions
  • Shredded cheddar cheese


1. Heat a large Dutch oven over MEDIUM-HIGH heat; add oil. Lower heat to MEDIUM; add onion, bell pepper and jalape?o pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute.

2. Add Ground Beef. Cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings, as necessary.

3. Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 1 minute.

4. Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Reduce heat to low, cover and cook 30 minutes. Add shredded cheese. Serve with your favorite toppings.

Source: www.beeflovingtexans.com

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