You are here

Texas Chunky Chili

southern.chef's picture
  Onions 2 Large, chopped
  Stalk celery 1 , chopped
  Garlic 3 Clove (15 gm), minced
  Jalapeno pepper 1 , finely chopped
  Vegetable oil 1 Tablespoon
  Boneless chuck roast 3 Pound, diced
  Dried oregano 2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Canned whole tomatoes 28 Ounce, undrained and chopped (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Chili powder 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Water 3 1⁄2 Cup (56 tbs)

Saute onion, celery, garlic, and jala peno pepper in hot oil until tender; set vegetables aside.
Combine meat, oregano, and cumin in a Dutch oven.
Cook until meat is browned; drain well.
Add onion mixture, tomatoes, tomato paste, chili powder, salt, and water to meat mixture.
Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 to 2 hours, stirring occasionally.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3737 Calories from Fat 1235

% Daily Value*

Total Fat 139 g213.1%

Saturated Fat 4.8 g24.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2854.9 mg119%

Total Carbohydrates 232 g77.3%

Dietary Fiber 59.1 g236.3%

Sugars 53.3 g

Protein 410 g819.1%

Vitamin A 539.2% Vitamin C 353.7%

Calcium 86.7% Iron 176.4%

*Based on a 2000 Calorie diet

Texas Chunky Chili Recipe