Best Texas Chili
Best Texas Chili recipe
Yield
48 servingsPrep
10 minCook
4 hrsReady
4¼ hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
|
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery
chopped |
|
| 3 | each |
garlic cloves
|
|
| 1 | pound |
beef
|
|
| 2 | cans |
tomatoes
|
|
| 2 | cans |
tomato sauce
|
*
|
| 12 | cups |
beans
cooked and drained |
|
| 12 | cans |
pinto beans
cooked |
*
|
| 3 | each |
bay leaves
|
*
|
|
chili powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery
chopped |
|
| 3 | each |
garlic cloves
|
|
| 453.6 | g |
beef
|
|
| 2 | each |
tomatoes
|
|
| 2 | each |
tomato sauce
|
*
|
| 2.8 | l |
beans
cooked and drained |
|
| 12 | cans |
pinto beans
cooked |
*
|
| 3 | each |
bay leaves
|
*
|
| 1 | x |
chili powder
|
*
|
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 cheddar cheese sprinkled on top if desired.
