Meg’s Texas Chili
Meg’s Texas Chili
Servings: 4 (depending on how hungry your guests are)
Ingredients
- 2-2.5 lbs of ground chuck 80/20
- 1 lb jimmy dean sausage maple
- 1 medium onion chopped
- 4 cloves of garlic minced
- 1 tsp garlic salt
- 2 tbsp all-purpose flour
- 1 tbsp sugar
- 1 tbsp Worcestershire
- 2 bouillon cubes beef
- 1 tbsp dried oregano
- 1 tsp salt
- 1 28 oz can crushed tomatoes with the juice (Hunts, Cento)
- 2 16 oz cans Bush's mild chili beans
- 1 16 oz can black beans
Instructions
- Combine ground chuck, sausage, onions, and garlic salt in a dutch oven. I usually season with salt and pepper at this point as well. Cook over medium heat until meat is browned.
- Drain off pan drippings.
- Transfer meat back to pot on low heat and begin to stir in the following: chili powder, flour, sugar, oregano, salt and Worcestershire, stir well to mix.
- Begin to add tomatoes, beans, and bouillon cubes.
- Bring pot up to medium heat, and let simmer for up to 30 minutes til bubbly occasionally stirring so nothing sticks to the bottom.
- Then bring down to low heat til you are ready to serve.
- I serve mine with sour cream, cheese and chives for garnish. You can add whatever you like
Tried this recipe?Mention @megloring23 or tag @megloring23!
One Comment
Mark Loring Wheeler
Thumbs up? on this one folks! A cold weather filler-upper for sure! And your mouth won’t be on ? when your done.