Texas Skillet Chili
This is such a versatile chili recipe with added sweetness, gluten-free options, and thickening options. It keeps well in the freezer for up to six months. I often make it and divide it into smaller containers and freeze it for quick impromptu meals and toppers.
Equipment
- 1 large cast iron skillet
Ingredients
- 3 lbs ground chuck
- 3 tbsp chili powder
- 2 tbsp cumin powder
- 1/2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smokey paprika powder
- 1/2 tbsp mexican oregano
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 15 oz can crushed or diced tomatoes
- 4 tbsp chipotle peppers chopped with adobe sauce
- 1 cup water
- 2 tbsp masa harina (corn flour)
- 1/2 cup water
- 1 pinch cayenne pepper (optional)
Toppings
- 1 tbsp sour cream
- 1/4 cup shredded Mexican cheese
- 6 green onions, sliced thinly
Instructions
- In a large cast iron skillet brown beef lightly and add chili pepper and brown again. Drain some of the fat if needed.
- Add the remainder of spices to the chili along with the crushed tomatoes and chipotle peppers.
- Add one cup water and allow to cook on medium until slightly reduced then lower temperature to low cooking for one hour. Add more water if necessary.
- Before serving mix masa with ½ cup water.
- Cook masa and water mixture on medium to low for 5 minutes until thickened slightly. You may add more water to get it to the desired consistency.
- If you are eating with cornbread you may want it thinner. Top with sour cream, shredded cheese and chopped green onion, if desired
Video
Notes
We are using Fiesta Brand gluten-free chili powder and cumin. All the spices we use are gluten-free but if you are preparing gluten-free chili be sure to check your packaging for GF designation. Some products that are gluten-free may not be marked and need to be verified online. Your cans of tomato and chipotle should state they are GF as well.
Nutrition
Serving: 6ozCalories: 491kcalCarbohydrates: 26gProtein: 49gFat: 22g
Tried this recipe?Let us know how it was!