Texas Terlingua Red Chili Recipe Is What to Make With Ground Beef by Donna John

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. My problem is that we are trying to buy less processed and premade food ingredients. 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 to round out this high-protein dinner. (Check out the health benefits of protein.) You could also serve this over spaghetti noodles (think Cincinnati chili).

Cuisine: American / Mexican / Tex-Mex
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
• 28 ounces (2 cans) chicken broth or beef broth (I use chicken broth)
• 6 ounces (1 can) tomato paste or 8 ounces (1 can) 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)

Here's how to make it: 

1. Combine all the seasoning blend ingredients in a small bowl.
   
2. Brown the ground beef in a large soup pot. Season with the seasoned salt.
   
3. Add the tomato paste, broth and serrano peppers. Bring to a simmer. (I like to add a can of fire-roasted tomatoes to my chili, too, but that's your call.)
   
4. Add the seasoning blend. Simmer over low heat, covered, about 1 hour.
   
5. 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. (I'm from Texas and traditional Terlingua chili has no beans, so you know the beans are really your call.) Store any leftover chili in an airtight container in the fridge. Reheat in the microwave or in a saucepot over low heat on the stovetop.
   

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