Texas Panhandle Style Chili
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bacon
minced |
|
| 2 | pounds |
ground beef
|
|
| 2 | cups |
onions
minced |
|
| ⅓ | cup |
garlic
minced |
|
| ⅓ | cup |
jalapeño pepper
diced |
*
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | teaspoons |
kosher salt
|
|
| 1 | tablespoon |
oregano
dried |
|
| 28 | ounces |
italian plum (roma) tomatoes
peeled, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bacon
minced |
|
| 907.2 | g |
ground beef
|
|
| 473 | ml |
onions
minced |
|
| 79 | ml |
garlic
minced |
|
| 79 | ml |
jalapeño pepper
diced |
*
|
| 5 | ml |
cumin seeds
|
|
| 1E+1 | ml |
kosher salt
|
|
| 15 | ml |
oregano
dried |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
peeled, diced |
|
Directions
Sauté bacon in a dutch oven, over a moderate flame, until it begins to color.
Add beef, onions, garlic, and chiles heat and stir, until well browned.
Meanwhile, heat cumin seed in a dry skillet, over a high flame, for 5 minutes add cumin and remaining ingredients and cook
