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Texas Chili Recipe

Ingredients

1 onion, thinly sliced

1 cup chopped celery

1 cup chopped green bell pepper

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/4 teaspoon dried chili pepper

1 teaspoon chili powder

2 (14 ounce) cans Mexican-style diced tomatoes, drained

2 (14 ounce) cans onion, quartered

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can tomato soup

1 (5 ounce) can chopped green chile peppers, drained

2 cloves garlic, minced

1 tablespoon vegetable oil

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste

Directions

In a large bowl, combine onion, celery, green bell pepper, parsley, and salt. Mix until well coated.

Heat a large skillet over medium heat. Cook onions, celery and bell pepper in oil for 2 to 3 minutes, stirring often. Stir in the garlic, chili powder, tomatoes, onion, green bell pepper, broth, tomato soup, tomato soup, chile peppers, garlic, and oil. Bring to a boil, stirring constantly. Reduce heat to medium and simmer, stirring occasionally, for 30 minutes. Season with salt and pepper, if desired.