- Prep Time: 10 mins
- Cook Time: 1 -2 hours
- Total Time: 40 minute
- Yield: 4
Ingredients
Scale
- 1 pound ground beef (or 1 pound stew meat chunks)
- 28 ounce can whole tomatoes or 1½ pounds (4 cups chopped) fresh tomatoes
- 16 ounce can tomato sauce or 2 more cups fresh diced tomatoes
- 1 big old onion (softball-sized)
- 6 cloves garlic, minced (2 tablespoons)
- 2–5 jalapenos, chopped (depending on your taste)
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- 1 teaspoon salt
- Optional (for thickening if desired): 1 corn tortilla, torn up
- Optional: 15 ounce can kidney or pinto beans; for more heat, add a couple of chili petins (similar to bird-eye peppers)
Instructions
- Chop the onion into about 1 inch chunks, mince the garlic, and dice the jalapenos.
- Break the ground meat up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
- Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
- Add the beans (drained and rinsed) if you want. Taste and add more salt if it needs it. If you’d like it thicker, stir in the corn tortilla pieces.
- Simmer another 30 minutes.
Find it online: https://hilahcooking.com/how-to-make-chili-texas-style/