Texas Red Chili
I won't say that this is the best chili out there, but it is quite tasty and very easy to make. The key to the recipe is using very fresh chili powder. I like to use 2 or 3 types of chili powder to give a more complex flavor.
- Preparing Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon mexican oregano
- 4 tablespoons chili powder
- 15 ounces crushed tomatoes
- 3 lbs beef chuck roast cubed
- Carbohydrate 3.4730772383736 g
- Cholesterol 74.84274105 mg
- Fat 20.7601038350143 g
- Fiber 1.20429145428282 g
- Protein 22.5900679949567 g
- Saturated Fat 8.28693840546677 g
- Serving Size 1 1 Serving (150g)
- Sodium 130.419252713861 mg
- Sugar 2.26878578409077 g
- Trans Fat 2.73376349067542 g
- Calories 293 calories
Combine all ingredients except chuck roast in a large pan. Trim excess fat from the chuck roast, cut beef into 1/4 inch cubes and add to pan. Add a little water or liquid if needed. Simmer for at least 90 minutes, 2 hours is better. The best cooking method is to simmer for 60 minutes and refrigerate the chili overnight. The next day, simmer for at least 60 more minutes.
