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Texas Chili
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Description
On one of the few cold days here in southeast Texas, nothing goes better than a big steamin’ pot of chili.
Ingredients
- ¼ cups Vegetable Oil
- 2 pounds Lean Ground Beef
- 2 cups Diced Onions
- 4 cloves Minced Garlic
- 3 cups Beef Broth
- 1 can (14.5 Oz. Can) Fire Roasted Diced Tomatoes
- 1 can (6 Oz. Can) Tomato Paste
- 3 Tablespoons Chili Powder (chipotle If You're Brave)
- 1 Tablespoon Clear Vinegar
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoons Oregano
- ¼ teaspoons Black Pepper
- ⅛ teaspoons Red Pepper Flakes
- 1 can (15 Oz. Can) Kidney Beans
Preparation
Cook the first 4 ingredients (oil, beef, onions, garlic) until onions are tender. Stir in remaining ingredients and simmer for 1 to 1 ½ hours. (The longer it simmers, the better it gets—so I let mine go for 2-3 hours.)
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