Texas Red. Chili, That Is
Try this Texas Red. Chili, That Is recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 2 tbsp garlic powder
- salt and pepper to taste.
- 2 tbsp. tomato paste
- 1 onion, chopped fine
- 1/2 tsp. paprika
- 1 1/2 tsp cumin ground
- 2 lbs ground beef or chili grind chuck
- 1 14.5 oz. can tomatoes pureed
- 12 oz of your favorite dark beer i recommend shiner bock or ziegen bock (any good german beer will do)
- 4-6 oz. chicken stock or water.
- 1/4 cup red chili powder
- 1 1/2 tsp dried mexican oregano
- 4 medium chipotle peppers ground dry, seeds and all. (chipotle is a smoked dried jalapeã±o pepper.)
- 2 tbsp corn masa flour (masa ferina)
- 2 tbsp vegetable oil or bacon grease.
- Carbohydrate 34.2762367033508 g
- Cholesterol 0 mg
- Fat 6.09302833753086 g
- Fiber 13.6120834807718 g
- Protein 7.98097500850064 g
- Saturated Fat 1.01429916738063 g
- Serving Size 1 1 recipe (1317g)
- Sodium 605.903666931213 mg
- Sugar 20.664153222579 g
- Trans Fat 1.02924600073072 g
- Calories 181 calories
Heat oil or bacon grease in a large pot or dutch oven over medium heat. Crumble in ground beef, break up any lumps with a wooden spoon and cook, stirring occasionally until meat is browned. Drain off all fat and return meat to pot.Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add chicken stock or water as needed to achieve desired consistency.Taste for seasoning and adjust if necessary.Simmer uncovered for an additional hour, adding liquid if necessary. Allow to rest 15 minutes before servingServe with cheddar or jack cheese, sour cream and a slice of good cornbread.
