Texas Style Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
32.0 oz Ground beef, extra lean (15% fat) pan broiled0.5 cup (8 fl oz) Water, tap4.0 cup Beans, red kidney4.5 Cup Stewed Tomatoes, Canned, No salt6.0 serving Carroll Shelby's Chili Kit
INGREDIENTS
2 Pounds 15% Ground Beef.(I use grass fed.)
1 Package Carroll Shelby's Chil Fixin's
3 Cans stewed diced tomatoes. (Try using fire roasted for a nice smokey flavor.)
4 Cans of kidney beans drained. (I make my own beans and the sauce is nicely flavored so I include the liquid in the recipe. Reduce liquid to 1/2 cup if you use the bean liquid.)
1 Cup Water
DIRECTIONS
Brown ground beef and drain liquid. Add the tomaatoes, beans and the large seasoning packet from the Carroll Shelby's mix. Simmer for 15 minutes on low heat, stirring frequently.
Mix masa with 1 cup of water. Stir into the chili until well blended and cook on low for another 10 minutes.
Add as much or as little of the small packet of cayenne as you like. Add a little at a time, tasting as you go so you don't get it too hot. As if there is such a thing. :)
Don't shy away from the size of this recipe. I cook for two and I figure if I'm going to cook something, I may as well cook enough to put away for another time. I spoon this into canning jars and freeze. Freezes beautifully. Thaw one
day in the refrigerator and reheat on the stove or in microwave.
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Serving Size: 1 Cup
Number of Servings: 12.0
Recipe submitted by SparkPeople user KYLIESABRA2.
Number of Servings: 12.0
Recipe submitted by SparkPeople user KYLIESABRA2.
Nutritional Info Amount Per Serving
- Calories: 313.5
- Total Fat: 12.2 g
- Cholesterol: 69.3 mg
- Sodium: 462.0 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 8.0 g
- Protein: 26.9 g
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