Texas Chili

Texas Chili

Serves 10

A dollop of sour cream on top and a piece of cornbread on the side make great partners for this traditional Texas-style chili. Both ground beef and turkey are equally delicious in this recipe, so use whichever you like best.

Ingredients: 
  • 2 cups uncooked pinto or red kidney beans
  • 2 pounds coarsely ground beef or turkey
  • 2 tablespoons canola oil
  • 1 1/2 cup finely chopped yellow onion
  • 1 1/2 clove garlic, finely chopped
  • 2 large green bell peppers, cored, seeded and chopped
  • 1 teaspoon ground cumin
  • 4 teaspoons chili powder
  • pinch of cayenne pepper
  • 1 teaspoon dried oregano
  • 4 cups chopped fresh or canned tomatoes
  • 1 bay leaf
  • 1/4 cup red wine
  • 1/2 teaspoon salt (optional)
  • 10 teaspoons grated cheddar cheese
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Method: 

Put beans into a bowl, cover with water and set aside to let soak overnight. Drain well. Heat a large pot over medium high heat. Add beef or turkey and cook, stirring often, until just cooked through. Drain meat, discarding any fat, and transfer to a bowl; set aside. Heat oil in the same pot. Add onions, garlic, green peppers, cumin, chili powder, cayenne, and oregano and cook, stirring occasionally, for 5 minutes. Add tomatoes, 2 cups water, bay leaf, wine, salt, soaked and drained beans and cooked meat and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours, or until beans are tender. Season with salt, then spoon into bowls and serve, garnished with cheese, if you like.

Nutritional Info: 
Per Serving:Serving size: 1 cup, 310 calories (70 from fat), 8g total fat, 2g saturated fat, 50mg cholesterol, 200mg sodium, 32g carbohydrate (8g dietary fiber, 5g sugar), 29g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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