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Homemade Spicy Texas Chili

This recipe is absolutely perfect for fall! Spicy Texas Chili, paired with a fresh tortilla, is the perfect meal for a cold day! Jalapenos, habanero, ground beef and beans is easy to make and loved by everyone! 

Course Main Course
Servings 16 Servings

Ingredients

Chili Seasoning Ingredients

  • 4 Tbsp. Chili Powder
  • 1 Tsp. Habanero Powder Optional
  • 1 Tbsp. Ground Cumin
  • 1 tsp. Cayenne Pepper
  • 1 1/2 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Oregano
  • 3 tsp. Salt
  • 2 tsp. Pepper

Chili Ingredients

  • 2 1/2 lbs. Ground Beef
  • 1/2 Yellow Onion
  • 1 Tbsp. Minced Garlic
  • 2 Jalapeno Peppers (diced)
  • 1 Habanero Pepper (diced)
  • 30 oz. Canned Crushed Tomatoes
  • 32 oz. Pinto Beans
  • 32 oz. Kidney Beans
  • 2 1/2 Cups Chicken Stock

Instructions

  1. Mix together all chili seasoning ingredients.



  2. Chop the onion, jalapeno, habanero and garlic until fine.



  3. Use one cup of kidney beans and one cup of pinto beans. Pulse them in a blender until it resembles a paste. 


  4. Cook ground beef in a large frying pan until browned. Add 3 Tbsp. of chili seasoning mixture. 


  5. Drain the meat and create a "hole" in the center of the pan. Add jalapeno, habanero, onion and garlic and saute until soft. 


  6. Once meat mixture is cooked, transfer into a large pot. I used a large cast-iron deep oven. 


  7. Drain liquid from the beans and crushed tomatoes. Add into pot with the bean paste and remaining seasoning. 


  8. Add in chicken stock and stir. Cover chili with lid and allow it to simmer on low for one hour. Add additional salt to taste and garnish with shredded cheese, jalapenos, onions and/or sour cream. Enjoy!


Recipe Notes

  1. To reheat, place on the stove and add additional chicken stock to thin out chili as needed. 
  2. If you prefer not to have the peppers, you can take them out completely or replace them with red bell pepper.