Tex's Chili
Yield
8 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | each |
onions
|
|
| 3 | pounds |
beef
oarse grind |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 3 | each |
garlic cloves
|
|
| 4 | tablespoons |
red hot chili pepper, dried
ot, |
|
| 4 | tablespoons |
red hot chili pepper, dried
ild, |
|
| 2 | teaspoons |
cumin
|
|
| 1 | teaspoon |
oregano
ried,pref. mexican |
|
| 2 | teaspoons |
salt
|
|
| 16 | ounces |
red kidney beans
|
|
| 15 | ounces |
chili sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 2 | each |
onions
|
|
| 1.4 | kg |
beef
oarse grind |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 3 | each |
garlic cloves
|
|
| 6E+1 | ml |
red hot chili pepper, dried
ot, |
|
| 6E+1 | ml |
red hot chili pepper, dried
ild, |
|
| 1E+1 | ml |
cumin
|
|
| 5 | ml |
oregano
ried,pref. mexican |
|
| 1E+1 | ml |
salt
|
|
| 462.4 | ml/g |
red kidney beans
|
|
| 433.5 | ml/g |
chili sauce
|
|
Directions
Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent.
Add the beef to the pot with the onions.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Add the Worcestershire sauce and garlic and cook for 3 minutes.
Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.
Add the beans and chili sauce and simmer, uncovered, for 1 hour.
Taste and adjust seasonings.
