Texas Chili(Makes 6 Servings)
A hearty Texas chili featuring tender cubed steak, rich tomatoes, and bold spices, perfect for satisfying a crowd or cozy family dinners with robust flavors.
Ingredients
Instructions
- In a large saucepan over medium-high heat, brown the steak in batches in butter.
- Add chopped onions; cook until tender.
- Add chopped tomatoes with liquid, steak sauce, and chili powder.
- Bring to a boil; then reduce heat.
- Cover and simmer for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring occasionally.
Tips & Substitutions
For more depth of flavor, consider adding a tablespoon of chili powder or cumin along with the tomatoes and steak sauce. If you prefer a thicker chili, reduce the liquid by using only one can of tomatoes. You can also substitute the round steak with ground beef or even turkey for a leaner option. Adjust the steak sauce to taste for a balance of tanginess.
Serving Suggestions
Serve Texas chili hot, garnished with chopped fresh cilantro, diced onions, or shredded cheese for added flavor and texture. It pairs wonderfully with cornbread or over rice for a hearty meal. For a complete dinner, consider serving it alongside a fresh salad or even pairing it with a side of Tangy Grilled Sirloin to enhance your beef recipes experience.
Storage & Reheating
Leftover Texas chili can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway through for even heating. For longer storage, freeze in portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chili(Makes 6 Servings) contains roughly 661 calories, with 9g protein, 64g carbohydrates, and 43g fat. It is an excellent source of vitamin C (49% of the Daily Value), vitamin A (30% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 975mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the steak and onions in a skillet first, then transfer them to the slow cooker. Add the tomatoes, steak sauce, and spices, and cook on low for 6-8 hours or high for 3-4 hours for a deliciously tender chili.
What can I do if my chili is too spicy?
If your chili turns out too spicy, try adding a spoonful of sugar or honey to balance the heat. Alternatively, you can stir in a dollop of sour cream or serve it with dairy products like cheese or yogurt, which help to mellow the spice.
How can I make this chili vegetarian?
To make a vegetarian version of this chili, substitute the round steak with a combination of beans such as black beans and kidney beans, and add some diced vegetables like bell peppers and zucchini for texture. Use vegetable broth instead of steak sauce for added flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).