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Texas Chili

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.

Wagyu Beef - Texas Chili

Yield: Approx 5 Servings

Prep Time: 10 minutes

Cook Time: 60 minutes

INGREDIENTS

 

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

DIRECTIONS

STEP 1

Brown the ground beef over medium heat in a large pot or dutch oven

STEP 2 

Add the onion and garlic and continue to cook until the meat is completely browned

STEP 3

Drain off any fat and discard. (I only drain off a little bit of fat. I like to leave some in for flavor)

STEP 4

Stir in the rest of the ingredients.

STEP 5

Bring the mixture to a boil, cover, and reduce the heat to low.

STEP 6

Simmer for 45 minutes (stir the mixture occasionally)

STEP 7

Serve in bowls with whatever toppings you like.