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.

Essentials

4 Lbs. Lean Ground Meat
2 T Avocado Oil
2 T Chili Powder
2 tsp Garlic Salt
2 Cans Tomato Paste
1 Qt Beef Broth or Water
2 Tsp Ground Cumin
1 tsp Black Pepper
2 Cans Red Kidney Beans
Sea Salt to Taste

Directions

Add avocado oil to a large dutch over over medium-high heat.
Add ground meat and sauté until completely cooked.
Discard any grease with a ladle into a glass or jar and set aside. Never pour grease down the drain as it’ll solidify and cause blockages. If you’re using 90/10 or 93/7 ground meat, you won’t likely have any grease to drain.
Add chili powder, cumin, and garlic salt to cooked meat; stir to combine.
Pour beef broth or water over seasoned meat.
Spoon tomato paste into pot and stir to incorporate.
Bring mixture to a gentle boil and add garlic salt and pepper.
Reduce heat and add kidney beans.
Taste liquid and add sea salt to taste; about two pinches for me.
Simmer for about 20-30 minutes and serve!