Texas Chili
Recipe Contributor: Nate Dreyer
Ingredients
4 pounds lean ground beef
2 large onion, diced
2 large bell pepper, minced
2 (15 ounce) cans pinto beans
4 (15 ounce) cans kidney beans
4 (28 ounce) cans diced tomatoes
8 (8 ounce) cans tomato sauce
1 cup chili powder
6 jalapeño peppers, minced (Optional)
2 teaspoons crushed red pepper flakes
2 teaspoons ground black pepper
1 teaspoon salt
½ teaspoon garlic powder
Instructions
Cook and stir beef, onion, and bell pepper in a large pot over medium heat until beef is browned and onion and pepper are tender, about 10 minutes. Drain and discard grease.
Stir in beans, tomatoes, tomato sauce, chili powder, jalapeños, red pepper flakes, black pepper, salt, and garlic powder. Bring to a slow boil, then cover and reduce the heat. Simmer chili, stirring occasionally so it does not stick, for at least 30 minutes or up to several hours; the longer it simmers, the more flavorful it will be.
