Southwest Texas Chili

 

A steamy bowl Southwest Texas Chili isn’t only savory and satisfying, it’s a staple ingredient used for other recipes like Cheese Enchiladas Con Carne, Frito pie, chili dogs, Mexican lasagna, etc. If you’re serving 2-3 people or want just a few meals out of one pot, cut this recipe in half or freeze your leftovers in gallon freezer bags.

 
 
 
 
 

Elements

1 TB AVOCADO OIL

4 LBS LEAN GROUND BEEF

2 TB GEBHARDT® CHILI POWDER

1 TB HATCH RED CHILE PASTE

1 TB GARLIC SALT

1 TB MOLCAJETE-GROUND CUMIN (USE COMINO SEEDS)

2 TSP SEA SALT

2 TSP BLACK PEPPER

2 (6-OZ) CANS TOMATO PASTE

1 QT BEEF BROTH

2 CANS RED KIDNEY BEANS, DRAINED AND RINSED

1 (15.5-OZ) BAG CORN CHIPS, OPTIONAL

FRESH CORNBREAD, OPTIONAL

2 C COLBY JACK OR MONTEREY JACK CHEESE

Directions

  1. IN A LARGE POT OR DUTCH OVEN OVER MEDIUM HEAT, ADD THE OIL AND GROUND BEEF; COOK THE MEAT THOROUGHLY.

  2. DRAIN ANY EXCESS GREASE OFF OF THE MEAT AND DISCARD.

  3. ADD THE CHILI POWDER AND CHILE PASTE; STIR TO COMPLETELY COAT ALL OF THE MEAT.

  4. USING A MOLCAJETE, GRIND THE COMINO SEED INTO A FINE POWDER AND ADD TO THE MEAT.

  5. ADD THE GARLIC SALT, SEA SALT, AND BLACK PEPPER; STIR TO COMBINE.

  6. ADD THE TOMATO PASTE AND BEEF BROTH; STIR, STIR, STIR.

  7. PLACE A LID OVER THE POT OR DUTCH OVEN, BUT LEAVE A CRACK TO THE STEAM CAN ESCAPE.

  8. REDUCE THE CHILI FOR ABOUT 30 MINUTES, STIRRING EVERY 10 MINUTES.

  9. REDUCE THE HEAT TO MEDIUM-LOW, ADD THE KIDNEY BEANS, AND SIMMER FOR ANOTHER 10 MINUTES.

  10. LADLE THE CHILI INTO A BOWL AND TOP WITH CHEESE. IF DESIRED, ADD A HANDFUL OF CORN CHIPS OR CRUMBLES OF CORNBREAD.

 

Progression Slides

BeefMelissa ChildressGround Meat, Chili, Comfort FoodComment