Texas “Home Style” Chili

Ingredients:

2 1/2 lbs ground chuck

2 1/2 lbs sirloin steak

1 bottle of beer

1 can 29 oz tomato sauce

1 can 12 oz tomato paste

2 cans chicken broth

2 cans pinto beans

2 cans red kidney beans

2 cans dark kidney beans

5 TB spoons garlic powder

5 TB spoons onion powder

1/2 TB spoon Mexican oregano

1/2 TB spoon parsley

2 TB spoons Cumin

1/2 TB Chipotle Powder

1/2 TB spoon paprika

2 TB New Mexico Mild Red Chile powder

1 TB Spoon New Mexico Hot Red Chile powder

1TB spoon New Mexico Green Chile powder

1 large sweet yellow onion sautéed

1 jalapeño sautéed

1 habanero sautéed

2 Fresh green chile peppers sautéed

1 Serrano pepper sautéed

Instructions:

Brown your ground chuck set aside.

Cook your steak and then cut into 1/4 inch pieces, sauté your onion, set aside then
sauté all your diced peppers, set them aside with your onions throw all your meat and peppers into a 12-16 quart pot and add all the other ingredients….

Simmer for two hours stirring frequently…..I usually put all my spices into a bowl and mix them up and dump them all together.

Nutrition Information:

Frequently Asked Questions:

Can I substitute the ground chuck and sirloin steak with other types of meat?

Yes, you can customize the meat used in the chili.

Ground beef or other cuts of beef like brisket or chuck roast can be used instead of ground chuck and sirloin steak.

Can I omit the beer from the recipe?

Yes, if you prefer not to use beer, you can omit it or replace it with beef broth or another liquid of your choice.

Can I adjust the spiciness level of the chili?

Absolutely! The heat level can be adjusted by modifying the amount of chili powders and peppers used.

Add more or less depending on your personal preference for spiciness.

Can I use fresh garlic and onions instead of garlic powder and onion powder?

Yes, you can use fresh garlic cloves and onions instead of the powdered forms.

Use approximately 1 clove of garlic for each teaspoon of garlic powder and adjust the amount of fresh onion based on your taste.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans if you prefer. Soak them overnight and cook them separately before adding them to the chili.

Adjust the cooking time accordingly to ensure the beans are tender.

Can I adjust the amount of spices to suit my taste preferences?

Yes, feel free to adjust the amount of spices according to your desired level of heat and flavor.

You can start with the suggested measurements and add more or less based on your personal preference.

Can I make this chili in a slow cooker?

Absolutely! You can adapt this recipe for a slow cooker.

After browning the meat and sautéing the onions and peppers, transfer everything to a slow cooker along with the remaining ingredients.

Cook on low heat for 6-8 hours or on high heat for 3-4 hours, stirring occasionally.

Can I use fresh chili peppers instead of sautéed peppers?

Yes, you can use fresh chili peppers in place of sautéed peppers.

Adjust the amount based on your desired level of spiciness.

Remember to remove the seeds and membranes from the fresh peppers if you prefer a milder heat.

Can I use beef broth instead of chicken broth?

Yes, you can substitute beef broth for the chicken broth in this recipe. It will add a richer flavor to the chili.

Can I freeze the chili for later use?

Absolutely! Texas “Home Style” Chili freezes well.

Once cooked, allow it to cool completely, then transfer it to airtight containers or freezer bags.

Label with the date and freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating.