Besttexas Chili
Besttexas Chili recipe
Yield
4 servingsPrep
30 minCook
4 hrsReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
vegetable oil
olive |
|
| 2 | cups |
onions
chopped |
|
| 1 | cup |
celery
finely chopped |
|
| 3 | cloves |
garlic
|
|
| 1 | pound |
beef
ground, lean, broiled |
|
| 2 | cups |
tomatoes
plum italian, canned, reserve liquid, chopped |
|
| 2 | cups |
tomato sauce
|
|
| 12 | ounces |
beans
kidney red, cooked and drained |
|
| 12 | ounces |
beans
pinto, cooked |
|
| 2 | tablespoons |
sugar
granulated |
|
| 3 | each |
bay leaves
|
*
|
| 3 | each |
allspice
whole |
*
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
red pepper flakes
red, ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
vegetable oil
olive |
|
| 473 | ml |
onions
chopped |
|
| 237 | ml |
celery
finely chopped |
|
| 3 | cloves |
garlic
|
|
| 453.6 | g |
beef
ground, lean, broiled |
|
| 473 | ml |
tomatoes
plum italian, canned, reserve liquid, chopped |
|
| 473 | ml |
tomato sauce
|
|
| 346.8 | ml/g |
beans
kidney red, cooked and drained |
|
| 346.8 | ml/g |
beans
pinto, cooked |
|
| 3E+1 | ml |
sugar
granulated |
|
| 3 | each |
bay leaves
|
*
|
| 3 | each |
allspice
whole |
*
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
red pepper flakes
red, ground |
|
Directions
In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes.
Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.
Serve with shredded cheese and scallions if needed.
