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Nutrition Facts
Serving Size 250 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 9 g 45%
Trans Fat 1.5 g
Cholesterol 80 mg 27%
Sodium 510 mg 21%
Total Carbohydrate 8 g 3%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 23 g
Vitamin A 40% Iron 20%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Totally Texas Chili
Prep Time
20 minutes
Cook Time
1 h 30 m
Total Time
1 h 50 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 medium white onion, cut into chunks
4 garlic cloves, crushed
2 Tbsp vegetable oil
2 Lb H-E-B Ground Chuck
1/4 cup(s) chili powder
1 Tbsp menudo spice
1 Tbsp smoked paprika
1 Tbsp Mexican oregano
1 Tsp celery seeds
1 Tbsp cumin
3 bay leaves
14 1/2 Oz H-E-B Diced Tomatoes For Chili
2 cup(s) chicken stock
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Instructions

1
In a food processor, add onions and garlic then pulse until completely smooth and no chunks remain. Set aside.
2
In a large Dutch oven, add oil and set over medium heat. Add onion and garlic mixture and cook until onions just start to turn a slightly tan color.
3
Add beef, breaking apart with a spoon, and cook just until it starts to brown. Meanwhile, mix together all dry spices.
4
Once beef is mostly all brown, add tomatoes, half of dry spice mixture along with bay leaves, and a large pinch of salt and pepper. Stir to coat and cook 5 minutes.
5
Stir in chicken stock, reduce heat to medium-low, cover and cook 30 minutes.
6
Add remaining spices and stir to combine. Cover and cook an additional 30 minutes.
7
Once chili has cooked for an hour, remove bay leaves and turn heat to low until ready to serve. Serving suggestions: sprinkle with H-E-B Tex Mex Shredded Cheese and sour cream. Season to taste as needed.

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