TEXAS CHILI RECIPE-BEEFY, THICK, SPICY AND SMOKEY

Our authentic Texas Chili recipe is beefy, thick, spicy and smokey. This "Bowl o' Red" is hearty and succulent homemade goodness your family will LOVE! 

INGREDIENTS

• 2 Pounds Coarse Ground Beef, 80/20 or Chuck Also Called Chili Grind
• Vegetable Oil, As Needed
• 2 Cups Yellow Onions, Chopped
• 2 Tablespoons Garlic, Minced
• 3 Tablespoons Chili Powder
• 2 Tablespoons Ground Cumin

TEXAS CHILI RECIPE-BEEFY, THICK, SPICY AND SMOKEY

• 1 Tablespoon Smoked Paprika
• 1 Tablespoons Oregano
• 2 Teaspoons Salt
• 2 Teaspoons Black Pepper
• 2 Bay Leaves
• 1 (28 Ounce) Can Crushed Tomatoes
• 3 Tablespoons Tomato Paste
• 1 Heaping Tablespoon Better than Bouillon-Beef Flavor
• 1 (12-Ounce) Bottles Amber Ale Beer
• 1 Cup Water
• 2 Tablespoons Masa

Toppings:

• Cheddar Cheese, Shredded
• Sour Cream
• Red Onions, Chopped
• Jalapeno, Sliced

INSTRUCTIONS
Make Chili:

1. In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
2. Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed.  Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
3. Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
4. Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
5. ....
6. ....

Open Full Recipes HERE

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