My texas chili

Yield: 4 to 6 people
Prep Time: 20 Min
Cook Time: 1 Hr
Method: Stove Top

Ingredients For My Texas Chili

3 Tbsp bacon drippings

3 lb ground sirloin or beef chuck meat

2 cans tomato paste (6 oz each)

1 can beef broth or beef stock (14.5 oz)

1 lg onion, chopped

1 can green chilies (4.5 oz; optional)

1 can Rotel original diced tomatoes and green chilies (10 oz)

1 oz Rotel zesty tomato and green chili sauce (or tomato sauce of choice, 8 oz)

1 Tbsp chopped garlic

1 tsp oregano

1 Tbsp ground cumin

1/2 tsp dried basil

Salt and black pepper, to taste

3 1/2 Tbsp Gebhardt chili powder

1/8 tsp hot paprika (optional)

3/4 c water, plus as needed for adjusted thickness

1 pinch cayenne (ground red pepper; optional)

Grated cheddar cheese or Monterrey Jack cheese

How To Make My Texas Chili

Test Kitchen Tips:
Depending on how long you let this simmer, you may have to add a little liquid.

1. Browning meat, onion, and garlic.
Heat drippings in a heavy large pot over medium heat. Brown meat in drippings; add chopped onions and garlic.

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