Mike’s family has some of the best recipes I’ve ever had. Most of which stem from his paternal grandmother who lived for a period of time in San Antonio, Texas, and then Miami, Flordia. Her cooking was heavily influenced by the culture around her and had quite the Texan and Cuban flare.
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One recipe we’ve had on repeat this autumn is her Texas Red Chili. If you’re unfamiliar with the difference, Texas red chili is known for its smooth consistency whereas other styles have a chunkier texture.
This family-famous recipe makes 20-24 servings and takes a few hours to come together, depending on the length of time you allow it to simmer. It’s perfect for hosting or meal prepping for the week. Store it covered in the refrigerator for 3-5 days, or enjoy half now and freeze the rest for 2-3 months in an airtight container.
Simmer at least 1 hour
- 2 Large Cans Whole Tomatoes
- 1 Small Can Green Chilies
- 3 lb. Ground Beef
- 2 Medium Onions
- 3 tsp. Minced Garlic
- 5 Heaping Tbsp. Flour (Cut in 1/2 if using GF Flour)
- 1 Large Green Pepper
- 2 Tbsp. Olive Oil
- White Rice
- Chili Powder
- Garlic Salt (Prefer Lawrey’s)
- Ground Pepper
- GF Cornbread
- 1-2 Cans Red Beans
- Dice 2 medium onions Saute in olive oil in a large cooking pot. Stir in minced garlic, taking care not to let it burn.
- Brown ground beef with onions and garlic. Drain the excess fat. Add 5 heaping Tablespoons of flour (cut in half if using gluten-free flour) and 1/2 bottle of chili powder to completely coat the ground beef. If the meat is not completely colored, add more chili powder. We generally use one whole bottle of chili powder, but sometimes this scares people. The lack of spices and simmer time is the reason most chili tastes too “tomatoey”.
- Drain the juice from the cans of whole tomatoes into the pot and stir. Puree the whole tomatoes with either an immersion blender or a food processor. Add the pureed tomatoes to the cooking pot. (You can use diced tomatoes for this if you want a chunkier texture.)
- Dice a large green pepper. Add the diced green pepper, 1 small can of green chilis, 1/4 inch of the bottle of cumin, and a heavy dose of Lawry’s garlic salt and ground pepper. (You can add more later, but you’ll want to use more than you think.) Stir well.
- Turn up the temperature and bring the chili ALMOST to boiling (don’t let it boil), and immediately turn it down to low to simmer. Cover and simmer for at least one hour.
- After 30 minutes have passed, taste for spices. If needed add additional cumin, salt, and pepper. Serve over rice.
If you prefer to enjoy beans in your chili, drain and rinse 1-2 cans of Red Beans when you add the green peppers and chilies to the cooking pot.
For a spicier version, add jalapeno. Remove the stem, and quarter the pepper leaving the seeds intact. This will add quite a kick to the chili, but the larger pieces are easy for anyone to remove if they don’t want jalapenos.
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We serve our chili over white jasmine rice, but the possibilities are endless.
- Keep it classic and serve over white rice, brown rice, or quinoa with a side of tortilla chips or cornbread.
- Create a loaded Texan potato and serve it over a baked potato with shredded cheddar cheese and sour cream.
- You’ve heard of Chicken and Waffles, but what about Chili and Waffles? Pour your cornbread batter into your waffle maker and top with chili. (Our kids loved this!)
- Bake Cheese and Onion enchiladas. Fill a 9×13 pan with corn tortillas stuffed with shredded cheddar cheese and minced onion. Pour chili over the top until just the tops of the tortillas are showing. Bake at 375 degrees for 15-20 minutes (just until they begin to bubble).
MEAL PREPPING ASSISTANTS
Dinner making and meal prepping can be time consuming, and our weekly routines have become quite busy since fall sports started. So, any time saved in the kitchen is worth it. There are a few little helpers that make kitchen work easier and faster.
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