Texas Chili

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If you’re like me, the first hint of crisp, cool air, and I’m thinking about one thing for dinner – warm, spicy, and hearty CHILI. But let me start off by saying one thing. Don’t you dare start on the beans vs. no beans debate. Just don’t. If you’re not familiar, Texans have long argued about whether or not beans belong in chili. Personally, I like both versions. But I grew up with beans in my chili, and that’s what hits the spot for me.

One of the very first things I cooked in Germany was this chili, which is a modification of one of my favorite chili recipes from home. It has a lot of flavor and spice, NO JUNK, and it is so simple. Enjoy!

Texas Chili

Yields: 6-8 servings

INGREDIENTS:

2 tablespoons avocado oil
1 yellow onion, diced
1 green bell pepper, diced
2-3 tablespoons chipotle in adobo (3 if you like it pretty spicy)
2 pounds grass-fed ground beef
1 cup full-bodied red wine
1/4 cup worcestershire
2 tablespoons chili powder
2 tablespoons cumin
2 15 ounce cans of kidney beans
2 15 ounce cans of crushed tomatos
1 15 ounce can tomato sauce

INSTRUCTIONS:

In a dutch oven over medium heat,  add avocado oil, and saute onion and bell pepper until soft.  Add in chipotles in adobo, chili powder, and cumin and sauté for another 2-3 minutes until flavors are combined.

Add ground beef to onion and pepper mixture and salt meat liberally.  Break up meat and brown on medium-high heat. Once meat is browned, drain grease, if necessary.  *When in the US, I would have skipped this step, but German ground beef seems to be a higher fat percentage, so I leave this step in for my friends in Deutschland!

Once meat is browned, add the red wine and worcestershire and simmer for approximately five minutes, until wine and worcestershire have cooked down slightly.  Pour the remaining wine in a coffee mug, drink, and continue to the next step.

Add beans and tomato sauce and simmer on low heat for 25 to 30 minutes. Add additional salt to taste.

Serve with shredded cheese, sour cream or greek yogurt, cilantro, and chips.

MACROS:  Calories 452, Carbs 34g, Fat 21g, Protein 31g, Sugar 8g

 

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