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Terlingua Red Chili Recipe: A Texas Chili Recipe You Need to Try by Donna John

Beef Dinner Soups

5 months ago

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Terlingua Red Chili Recipe: A Texas Chili Recipe You Need to Try

I grew up eating Wick Fowler's 2-Alarm Chili. That's all my mom made, and I loved it. Still do. But one day this new chili kit hit the store shelves and I had to try it. Good call. Terlingua chili is made with broth, not water, so it's richer than other chilis. The problem I found is that after the pandemic, certain items were hit or miss at the grocery stores. My solution has been to find from-scratch versions of my favorite products.

This Terlingua Red chili recipe is easy to make and does not require a store-bought chili mix. All you need to make this rich chili recipe is ground beef, chicken or beef broth, tomato paste or tomato sauce, seasoned salt, serrano chiles, chili powder, ground cumin, cayenne pepper, garlic powder, minced dehydrated onion and salt.

Serve this ground beef chili with your favorite chili toppings. We like corn chips, grated cheddar cheese and chopped onions.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 20 minutes
Servings: 6

Ingredients

2 pounds ground beef
2 cans (14 ounces each) chicken broth or beef broth (I use chicken broth)
1 can (6 ounces) tomato paste or 1 can (8 ounces) tomato sauce (I use tomato paste)
1 teaspoon seasoned salt (or to taste)
2 serrano chilies, left whole (optional, but recommended)

Seasoning Blend

4 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cayenne pepper
1 1/2 tablespoons garlic powder
2 tablespoons dried minced onion
1/2 teaspoon salt (or to taste)

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Recipe Notes

You could also serve this over spaghetti noodles (think Cincinnati chili).

I like to add a can of fire-roasted tomatoes to my chili, too, but that's your call.

I'm from Texas and traditional Terlingua chili has no beans, so you know the beans are really your call.

Here's how to make it:

Combine all the seasoning blend ingredients in a small bowl.
Brown the ground beef in a large soup pot. Season with the seasoned salt.
Add the tomato paste, broth and serrano peppers. Bring to a simmer.
Add the seasoning blend. Simmer over low heat, covered, about 1 hour.
Taste and add more seasonings or salt, if needed. (If the chili is too thin for your tastes, uncover and cook a few minutes longer.)

Nutrition Facts Per Serving

Calories: 364

Total Fat: 11.8g

Saturated Fat: 4.1g

Cholesterol: 135mg

Sodium: 1256mg

Total Carbohydrate: 11.2g

Dietary Fiber: 3.3g

Total Sugars: 5.1g

Protein: 52.3g

Vitamin D: 0mcg

Calcium: 46mg

Iron: 31mg

Potassium: 1211mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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