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Tray’s Spicy Texas Chili

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Nutritional information

37 %
Total Fat: 24.3g
Saturated Fat: 10.0g
26 %
Cholesterol: 79mg
66 %
Sodium: 1651mg
25 %
Potassium: 908mg
11 %
Total Carbohydrates: 34.7g
31 %
Dietary Fiber: 7.7g
55 %
Protein: 27.6g
Sugars: 9g
Vitamin A: 2131IU
Vitamin C: 19mg
Calcium: 233mg
Iron: 6mg
Thiamin: 0mg
Niacin: 11mg
Vitamin B6: 1mg
Magnesium: 61mg
Folate: 39mcg

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Tray’s Spicy Texas Chili

Features:
    Cuisine:

      "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."

      • 3 h 20 m
      • Serves 6
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      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.

      2
      Done

      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.

      3
      Done

      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.

      4
      Done

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

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