This isn’t “authentic” Texas chili, but it’s easy to put together and makes a fine supper. For an authentic touch, stir in some masa harina after it’s simmered for about 10 minutes. It will thicken the sauce and lend a true Tex-Mex flavor to the dish.
Ingredients
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1-1/2 pounds lean ground beef
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1 large onion, chopped
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1 clove garlic, minced
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1 can (15 ounces) Ranch Style Beans or chili beans, undrained
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2 cans (10 ounces) Ro*Tel Diced Tomatoes, undrained
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1 to 2 tablespoons Gebhardt Chili Powder or other good chili powder
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1 slightly rounded tablespoon of masa harina (optional)
Instructions
- Cook ground beef, onion, and garlic in a large skillet or Dutch oven over medium-high heat until beef is crumbled and no longer pink; drain.
- Add beans, tomatoes and chili powder; mix well.
- Bring to a boil; reduce heat to low.
- Cook uncovered for 15 to 20 minutes, stirring occasionally.
- Season to taste.
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