Texas Chili

One of the Tex-Mex cuisine staples, chilies are definitely worthy of a try even if you're not an American. This chili uses beef and bacon, and it's spiced up with jalapeno, red chili paste, and chipotle powder so it is quite fiery. But, to balance things, we've topped it with some shredded Cheddar and served it with some topped sour cream.
One of the Tex-Mex cuisine staples, chilies are definitely worthy of a try even if you're not an American. This chili uses beef and bacon, and it's spiced up with jalapeno, red chili paste, and chipotle powder so it is quite fiery. But, to balance things, we've topped it with some shredded Cheddar and served it with some topped sour cream.

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Ingredients

3 slices of bacon
2 teaspoons of vegetable oil
10 ounces of flank steak
1 onion, chopped
2 garlic cloves, crushed
1 jalapeno, chopped
salt
pepper
1 teaspoon red chili paste
½ teaspoon chipotle powder
1 teaspoon cumin seeds
½ cup canned tomatoes
2 tablespoons of tomato sauce
½ cup beer
1 cup beef stock
½ cup cheddar, shredded
3.5 ounces of sour cream

Ingredients

Steps

1
Done

Heat a skillet over medium heat and add the bacon in it. Cook it until crispy.

2
Done

Take out the bacon and drizzle 1 teaspoon of vegetable oil in the skillet.

3
Done

Add the flank steak and cook it until evenly browned.

4
Done

Add the onion, garlic, and jalapeno.

5
Done

Season with salt, pepper, chili paste, chili powder, and cumin seeds.

6
Done

Add the canned tomatoes, tomato sauce, bacon, and beef.

7
Done

Pour the beer and the beef stock.

8
Done

Cover with a lid and let it simmer for 20 minutes.

9
Done

Turn off the heat and move the chili into 2 serving bowls. Top them with shredded Cheddar and sour cream.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

664 kcal
Calories
48 g
Protein
43 g
Fat
19 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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