Texas Chili (without beans)

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• ½ cup yellow onion

  (diced - or white onion)
• 1 teaspoon garlic

  (minced)
• 1 lb ground beef

  (80/20 chuck or lean ground beef)
• ½ teaspoon kosher salt
• 2 tablespoon chili seasoning

  (see recipe or use your favorite brand)
• ½ tablespoon light brown sugar

  (packed)
• 15.5 oz diced tomatoes

  (1 15-ounce can - do not drain)
• 3 oz tomato paste
• 3 oz chipotle peppers

  (chopped chipotle peppers in adobo sauce)
• 2 cups beef broth

Instructions

• 1 Bring a large stock pot or Dutch oven to medium-high heat with the olive oil
  until the oil begins to shimmer and is just about to start smoking. Add the
  onion and saute until opague, fragrant, and tender or about 4-5 minutes. Add the
  minced garlic and continue to saute for an additional 30 seconds to a minute.
• 2 Brown the ground beef with the sauteed onion and garlic, breaking apart the beef
  as it cooks until you no longer have any signs of pink.
• 3 Once the beef is cooked through, add the kosher salt, chili seasoning, and light
  brown sugar then stir to mix well.
• 4 Add the diced tomatoes, tomato paste, and chipotle peppers then stir again to
  combine. Once mixed well, pour in the beef broth and bring to a rolling boil.
• 5 Reduce heat and simmer uncovered for 1 hour, stirring every 10-15 minutes while
  cooking, until thickened to your preference.
• 6 Remove from heat and serve immediately when done.

Nutrition Info