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Epicurious

Texas-Style Chili

Recipe information

  • Yield

    Yields about 5 quarts

Ingredients

3 pounds ground chuck
1 pound hot bulk sausage
3 medium onions, chopped
4 cloves garlic, minced
1/4 cup chili powder
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
Two 28-ounce cans whole tomatoes, chopped, with their juice
Three 16-ounce cans kidney beans, or Bush’s hot chili beans, drained

Preparation

  1. Combine the ground chuck, sausage, onions, and garlic in a Dutch oven. Cook over medium heat until the meat is browned; stir the meat to break it up as it cooks. Drain off the pan drippings. Stir in chili powder, flour, sugar, oregano, and salt, and stir well to mix. Cover, and simmer for 1 hour, stirring occasionally. Add the tomatoes, beans, and simmer for 20 minutes longer.

Paula Deen's Kitchen Classics
TagsChiliStewSoup/StewAmericanGround BeefBeefMeatSausageCanned TomatoTomatoVegetableKidney BeanBean and LegumeMainDinnerDairy FreeNut FreeEasyOne-Pot MealsSimmerDutch OvenWinterCookbooks
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