|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chili is the perfect one-pot dish for a filling, hearty meal that's easy to make and cook. When it's cold outside, chili can warm you on the insides like no other soup or stew.
The chili is versatile as well. If there's an ingredient you or your family members don't like, leave it out or substitute with something else. Use mild bell peppers instead of chili peppers, if you like, and feel free to add some pinto beans to the chili to stretch it further. If you make too much, it tastes even better the next day! Or freeze leftover chili in individual lunch-size portions.
This Texas-style spicy no-bean chili is perfectly seasoned, with the flavorful combination of the ground beef and pork. Tomatoes and peppers round out the dish. Top this tasty chili with shredded cheddar cheese and serve it with cornbread or savory corn muffins.
- 1 pound ground beef
- 12 to 16 ounces ground pork
- 1 large onion (chopped)
- 3 cloves garlic (crushed, minced)
- Optional: 1 to 2 tablespoons minced jalapeño pepper
- 1 (4-ounce) can mild chopped chili peppers
- 2 (14.5-ounce) cans diced tomatoes (regular or chili-seasoned)
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon Tabasco sauce (or other hot pepper sauce, or to taste)
- 2 tablespoons balsamic vinegar
- Salt and pepper (to taste)
- Optional: shredded cheddar cheese
- Optional: tortilla strips or chips
In a large deep skillet or saucepan over medium heat, brown the ground beef and pork with the chopped onion, breaking the meat up with a spatula and turning frequently.
Add the garlic and jalapeño peppers, if using. Cook, stirring for 1 minute longer.
Add the chopped chile peppers, diced tomatoes with juice, chili powder, cumin, hot sauce, and vinegar.
Bring the chili to a simmer and then reduce the heat to low. Simmer for about 15 to 20 minutes.
Taste and add salt and pepper, as desired.
Serve with hot baked cornbread and sprinkle with shredded cheddar cheese or tortilla strips, if desired.
- Making Your Spicy Chili Spicier: This chili has no beans and gets its heat from chili powder, hot pepper sauce and jalapeño peppers. If you want to raise the heat meter on this chili you can add minced chipotle chiles, white or black pepper, paprika, ancho chile powder, or crushed red pepper flakes.
- Chili Ingredient Add-Ons: While Texas chili is known to be a no-beans-allowed dish, you won't be punished for adding kidney beans or pinto beans in other states. In addition to beans, beer is a frequent addition to chili recipes. Beer is added as a flavor enhancer that helps activate the spiciness in the chili. Top it off with some jalapeño pepper rings and finely chopped onions along with the shredded cheese.