by Lisa Mikus, RD, CNSC, CDN
Recently, I reworked my mom’s chili recipe. Traditionally, Texas chili doesn’t have any tomatoes or beans and instead amplifies the flavor with a combination of various chili powders, Yet, my family always made our chili with both tomatoes and beans which add protein, fiber, and vitamins! I hope you enjoy the hot and rich taste of my home state. I think it’s even better the day after as leftovers!
1 yellow onion
2 garlic cloves, chopped finely
1 tbsp flour
1 lb ground beef
1 cup tomato sauce
28 oz can crushed tomatoes
1 can ranch style pinto beans
2 beef bouillon cubes
2 tbsp chili powder
1 jalapeno, diced (remove seeds if less heat desired)
1 bell pepper, diced
1/4 cup Frank’s hot sauce
salt and pepper to taste
2 tbsp brown sugar
- Heat olive oil on medium-heat in large pot
- Add onion and cook for about 3 minutes or until softened. Add garlic and cook until fragrant. Add flour to the mixture. Cook until flour coats the onion and garlic.
- Add the beef. Separate the beef with wooden spoon and continue to cook until browned.
- Add tomato sauce, crushed tomatoes, ranch style pinto beans, beef bouillon cubes, chili powder, bell pepper, jalapeno, and hot sauce. Add salt and pepper to taste.
- Decrease heat to low and cook for at least 2 hours.
- About 30 minutes before you decide to stop cooking the chili, add the brown sugar.
Serve over a serving of tri-color quinoa and top with avocado and pickled jalapeno slices! Sauteed spinach or a hearty kale side salad work well with this dish.