This dish is a staple in my household, and you can eat year -round, but especially now that fall is approach and football is full effect. This Texas Chili recipe will have you coming back for seconds and thirds.
Yield: Approx 5 Servings
Prep Time: 10 minutes
Cook Time: 60 minutes
1 lb of R-C Ranch Ground Beef 80/20
1 Medium Yellow or White Onion Diced
1 8oz can of Undrained Diced Tomatoes
1 8oz can of Tomato Puree
1 16oz can of Undrained Red Kidney Beans
1 2.5ox (half of 4.5 oz can) Chopped Green Chilles - Mild
1 Garlic Clove (minced)
1 Tbsp Chili Powder
1 Tsp Kosher Salt
1 Tsp Ground Cumin
1/2 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
1/4 Tsp Cinnamon (you can omit if you want)
1/2 Cup of Water
Brown the ground beef over medium heat in a large pot or dutch oven
Add the onion and garlic and continue to cook until the meat is completely browned
Drain off any fat and discard. (I only drain off a little bit of fat. I like to leave some in for flavor)
Stir in the rest of the ingredients.
Bring the mixture to a boil, cover, and reduce the heat to low.
Simmer for 45 minutes (stir the mixture occasionally)
Serve in bowls with whatever toppings you like.