How perfect is chili on a cold night? 100% is the correct answer, I believe. So, I’m actually not really well-versed in the differences between chilis. It’s not something that I grew up with on a regular basis, but when I did have it, I enjoyed it.
Today’s chili recipe is Texas chili. I think I figured out what makes this different from other chilis. There are no beans, which would probably mean that I’d like it more than regular chili. Maybe I’ll make some this winter!
Packed full of beautiful and aromatic spices, this Texas chili looks, sounds, and probably smells delicious. According to Sherri at From The Woman Cave, every native Texan knows that “real” chili doesn’t have beans, and it’s all about the meat. This looks beautiful and delicious. I’m excited!
Thanks to Sherri at From The Woman Cave for this awesome recipe!
- 5 pounds ground sirloin
- 1 large onion, chopped
- 1 8oz can El Pato Tomato Sauce
- 1 15oz can tomato sauce
- 1 15oz can beef broth
- 1/2 C cumin
- 1/2 C chili powder
- 3 tablespoons garlic salt
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon coarse ground black pepper
- Brown ground sirloin with chopped onion on the stove top. My crockpot has a liner that is safe for stove top, so I just brown the meat in there. If yours doesn’t, brown meat and onion in a separate pan and then add to the crock pot.
- Add all liquids and spices.
- Cook on low for about six hours.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: From The Woman Cave.