Texas Style Chili


Jan 3, 2003
Pensacola, FL
2 pounds lean ground sirloin
1 tablespoon vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, ribs and seeds removed, chopped
4 garlic cloves, minced
2 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
1 can (8 ounce) tomato sauce
1 can (10 ounce) diced tomatoes & green chilies, undrained
1 cup beer
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Suggested Toppings
Sour cream
Sliced green onions
Shredded cheddar cheese
Heat a large Dutch oven over medium-high heat; add oil. Lower heat to medium, add onion, bell pepper and jalapeno pepper stirring occasionally until tender, approximately 4 – 7 minutes. Add garlic and cook for additional 1 minute.
Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until browned, about 7 minutes.
Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 1 minute.
Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Reduce heat to low, cover and cook 30 minutes. Add shredded cheese. Serve with your favorite toppings.
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