tray's spicy texas chili

Ingredients

• Servings: 6
• 1 1/4 pounds ground beef
• 1 yellow onion, chopped, divided
• 1 habanero pepper, chopped
• 1 jalapeno pepper, chopped
• 2 cloves garlic, chopped
• 2 (15 ounce) cans tomato sauce
• 1 (16 ounce) can kidney beans, rinsed and drained (optional)
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®), drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 (12 fluid ounce) can or bottle amber
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup shredded cheddar cheese (optional)
• 1 sleeve crackers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• heat a large skillet over medium-high heat. cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.
• bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. stir in , worcestershire sauce, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. continue to simmer chili until flavors blend, about 2 hours.
• spoon chili into bowls and top with cheddar cheese, crackers, and remaining half onion.