"Texas" Style Chili Original recipe from beef lovin' texans and modified by me Ingredients: 2 lbs. Chuck RoastāØ1 Tbsp. vegetable oilāØ1 large onion, choppedāØ1 green bell pepper, choppedāØ1 jalapeƱo pepper, ribs and seeds removed, choppedāØ4 garlic cloves, mincedāØ2 Tbsp. chili powderāØ1 Tbsp. paprikaāØ1 Tbsp. ground cumināØ1 tsp. dried oreganoāØĀ½Ā tsp. freshly ground black pepperāØĀ½ tsp. Kosher saltāØ1 can (8 oz.) tomato sauce + 1 can waterāØ1 can (14.5 oz.) diced tomatoes 1 can (4 oz.) chopped green chilies, undrainedāØ1 cup beerāØ Directions: 1. Heat Dutch oven to medium/high heat. 2. Add 2 tbsp veg oil. 3. Cut beef into small cubes and brown on all sides, about 5-7 minutes. 4. Remove beef from Dutch oven and set aside. 5. Add onion, bell pepper, jalapeƱo pepper, and garlic stirring occasionally until tender, approximately 4-7 minutes. 6. Add beef back into pot. 7. Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 5 minutes. 8. Add tomato sauce + 1 can of water, diced tomatoes, green chilies, and beer then bring to a boil. Ā 9. Reduce heat to low, cover and cook 2-3 until beef is tender and flavors are combined.
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