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Nutrition Facts
Serving Size 398 g
(Approx. 8 Servings)
Amount Per Serving
Calories 460 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 155 mg 52%
Sodium 610 mg 25%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 50 g
Vitamin A 80% Iron 35%
Vitamin C 20% Calcium 10%
*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.

True Texas Chili

Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 h 10 m
8  People


Recipe makes 8 Servings

1 Tbsp vegetable oil
2 Lb coarse ground chuck
1 dried guajillo chili, stem and seeds removed
1 dried ancho chili, stem and seeds removed
32 fl oz beef broth
1 cup(s) white onion, diced
2 Tbsp cloves of garlic, minced
2 Tbsp chili powder
2 Tsp cumin
28 Oz canned tomatoes
2 Lb beef stew meat, diced
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Heat oil in a large Dutch oven over medium heat. Season meat generously with salt and pepper. Add ground chuck to the pan in batches making sure each batch is well browned before removing and adding next batch. Do this until all ground chuck is cooked.
Meanwhile, add dried chilies to a pot with beef broth and bring to a boil. Cover and reduce heat to a simmer for several minutes or until chilies are soft.
Transfer chilies to a blender and blend on high until very smooth. If necessary, add chili soaking liquid (1/4 cup at a time) until mixture is completely puréed and smooth.
In the same pan add onions and garlic. Cook for several minutes until onions are translucent.
Add beef back to pot along with chili powder, cumin, canned tomatoes, and puréed chilies. Add 1 to 1 1/2 additional cups of liquid if desired.
Reduce heat to a low simmer and allow chili to cook for 2 hours until beef stew is tender and flavors have come together.


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