Texas Roadhouse Chili

3 HOURS | Medium | SERVES 6-8

Nutrition per serving:

400 Cals, 25g Protein, 30g Carbs, 20g Fat, 8g Sugar

Ingredients

• 2 tablespoons olive oil
• 2 red onions, diced 
• 6 gloves garlic, minced or finely chopped 
• 2 lbs ground beef
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon coarse ground pepper
• 28 oz diced tomatoes 
• 28 oz crushed tomatoes 
• 10 oz favorite Mexican lager (I prefer Pacifico or Corona)
• 6 tablespoons chili powder 
• 1 teaspoon oregano
• 1 teaspoon cumin
• 5 bay leaves
• 16 oz dark kidney beans with liquid

Instructions

Prepare base

1. Heat oil over medium heat in a large Dutch oven or deep pot.
2. Sauté onions for 3-5 minutes until fragrant and soft, avoid browning.
3. Add garlic and sauté for 1-2 additional minutes.

Add ingredients

1. Add ground beef to the pot, mix well with onions and garlic, and season with salt and pepper.  Cook over medium heat for 5-7 minutes.  There is no need to brown the meat at this time since it will continue to cook as the chili simmers.
2. Add diced and crushed tomatoes with juice and 10 oz beer. Mix well and add chili powder, oregano, cumin, bay leaves and kidney beans with liquid.  Stir well.
3. Bring chili to low boil and stir occasionally for 15 minutes.
4. Reduce heat to low, and simmer, stirring occasionally for 1.5-2 hours.

Serve

Serve over rice or with Fritos. Top with your favorite toppings

Having spent a lot of my childhood growing up in Texas, spice and classic Texas chili are some of my favorites. There is nothing better than a bowl of hot Texas chili on a cold winter day while watching great football games and spending time with family and friends.