Texas Style Chili Recipe

Texas Style Chili Recipe


3-1/2 lbs of beef steak (chuck blade)
1/4 c of oil (salad)
2 c of onion; chopped
3 pcs of peppers (green, medium); diced
16 oz of tomatoes (canned)
4 pcs of garlic cloves
4 oz of tomato paste (canned)
1/3 c of chili powder
1/4 c of sugar (refined)
2 Tbsps of salt
2 tsps of oregano
3/4 tsp of pepper
1/2 c of cheese (Monterey Jack, for garnish)


Brown the meat with oil inside a (Dutch) oven then remove into a bowl; set on the side. Save half cup of onions, cover then set on the side. Saute the rest of onions, garlic, and peppers with the dripping inside the pan above moderate heat.

Continue to cook for 10 mins, stirring frequently. Add oil when necessary. Place the meat back inside the pan then add tomatoes with liquid, tomato paste, chili powder, sugar, salt, oregano, and pepper; let it boil.

Once boiling, turn down the heat into low then cover. Let it simmer for 1-1/2 hours till meat becomes very tender when pierced with a fork; stir frequently. Spoon onto bowls and sprinkle the cheese with the saved onions on the top.

Texas Style Chili Recipe

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