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Texas Beef Chili Recipe

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By Capper's Farmer | May 16, 2018

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This chili is best topped with shredded cheese, sour cream, chives in a bowl over cornbread.
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  • 8 servings



  • 8 dried ancho chiles, trimmed and seeded
  • 1/4 cup canola oil, divided
  • 3 pounds ground beef, preferably coarse-ground chuck
  • 1 sweet onion, diced
  • 1 tablespoon chopped garlic
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 teaspoon ground allspice
  • 2 cans (15 oz. each) pinto beans
  • Salt to taste
  • Chopped colorful bell peppers for garnish


  • Soak dried chiles in 1 quart warm water to soften, about 15 minutes. In a blender, purée chiles with their liquid.
  • In a large Dutch oven over medium-high heat, heat half of oil and brown beef. Remove and reserve.
  • Add remaining oil to same pan, and lightly brown onion and garlic.
  • Stir in paprika, cumin, oregano and allspice.
  • Add chile purée, beef, beans and salt to taste, and bring to boiling.
  • Cover and simmer for 1 hour, or until chili is rich and concentrated.Serve with chopped bell peppers for garnish. 

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