Tray's Spicy Texas Chili

Being in Texas, chili is a staple on the few cold days we have each year. This is something I've come up with after years of trying to perfect an easy-to-make and delicious chili. This is a very spicy chili and the perfect meal for a chilly day. The beans are optional here as they traditionally aren't found in Texas chili.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 463 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 cloves garlic, chopped
• 2 tablespoons chili powder
• ½ teaspoon ground white pepper
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ground cumin
• ½ teaspoon ground cumin
• 1 cup shredded Cheddar cheese (Optional)
• 2 (15 ounce) cans tomato sauce
• ½ teaspoon chili powder
• 1 jalapeno pepper, chopped
• 1 tablespoon cayenne pepper
• 1 ¼ pounds ground beef
• 1 habanero pepper, chopped
• 1 yellow onion, chopped, divided
• 1 (16 ounce) can kidney beans, rinsed and drained (Optional)
• ¼ (12 fluid ounce) can or bottle amber beer
• 1 sleeve crackers (Optional)

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step 2

Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.

Step 3

Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Continue to simmer chili until flavors blend, about 2 hours.

Step 4

Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.