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Midland Living Magazine

Fall & Texas-Style Chili a Winning Duo!

Recipe courtesy of: Chef Tiffany Blackmon


  • 2 lbs. Ground Beef, (90% lean)

  • 1 Tbsp. vegetable oil

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 1 jalapeño pepper, ribs and seeds removed, chopped

  • 4 garlic cloves, minced

  • 2 Tbsp. chili powder

  • 1 Tbsp. paprika

  • 1 Tbsp. ground cumin

  • 1 tsp. dried oregano

  • ½ tsp. freshly ground black pepper

  • ½ tsp. Kosher salt

  • 1 can (8 oz.) tomato sauce

  • 1 can (10 oz.) diced tomatoes & green chilies, undrained

  • 1 cup beer

  • ½ cup (2 oz.) shredded reduced-fat sharp cheddar cheese

Optional Toppings

  • Sour cream

  • Sliced green onions

  • Shredded cheddar cheese


  1. Heat a large Dutch oven over MEDIUM-HIGH heat; add oil. Lower heat to MEDIUM; add onion, bell pepper and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute.

  2. Increase to MEDIUM heat and add Ground Beef. Cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally.

  3. Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 1 minute.

  4. Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil.  Reduce heat to low, cover and cook 30 minutes. Add shredded cheese. Serve with your favorite toppings.

Nutrition Information

Based on 90% lean Ground Beef

Nutrition information per serving: Calories 280; Total fat 15g (Sat. fat 6g; Trans fat 0.5g); Cholest. 80mg; Sodium 640mg; Total Carb. 9g; Fiber 2g; Total Sugars 3g; Protein 26g; Vit D (2% DV); Calcium (10% DV); Iron (25% DV); Potas. (20%DV)

This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12, iron, riboflavin and phosphorus.

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