(No beans by default — true Texas style — but I’ll note the option.)
🌶️ Texas Chili with El Toro Chili Powder
Serves: 6–8
Cook time: ~1½–2 hours
Heat: Medium-bold (easy to adjust)
🛒 Ingredients
Base
2 lbs ground beef (80/20) or chili grind 1 large onion, diced 4 cloves garlic, minced 2 tbsp olive oil
Seasonings (El Toro shines here)
3 tbsp El Toro Chili Powder (start here; add more to taste) 1 tbsp ground cumin 1 tsp Mexican oregano ½–1 tsp black pepper 1–1½ tsp salt (to taste)
Liquids
1 can (15 oz) tomato sauce 1 can (10 oz) Rotel (mild or original) 2 cups beef broth 1 tbsp Worcestershire sauce
Optional Boosters
1–2 diced jalapeños (heat) 1 tsp smoked paprika (extra depth) 1 tbsp brown sugar (balances spice) ½ tsp cayenne (for fire) Beans (optional): 1 can pinto or kidney, drained (not Texas-traditional)
🍳 Instructions
1️⃣ Brown the meat
Heat oil in a large pot. Add beef and cook until browned. Drain excess fat (leave a little for flavor).
2️⃣ Build the base
Add onion and garlic. Sauté 3–4 minutes until soft and fragrant.
3️⃣ Bloom the spices
Stir in El Toro Chili Powder, cumin, oregano, pepper, and salt.
Cook 1 full minute to wake up the spices.
4️⃣ Simmer
Add tomato sauce, Rotel, beef broth, and Worcestershire.
Bring to a gentle boil, then reduce to low.
5️⃣ Low & slow
Simmer uncovered 60–90 minutes, stirring occasionally.
Taste halfway and adjust El Toro or salt.
6️⃣ Finish
Add optional brown sugar or cayenne if using.
If adding beans, stir them in during the last 15 minutes.
🥣 Serving Ideas
Classic bowl with chopped onion & cheddar Frito Pie (Fritos + chili + cheese) Over baked potatoes With cornbread or Texas toast
🔥 Pro Tips
El Toro is robust — let it carry the chili. Don’t overcrowd with too many spices. Chili tastes even better the next day. For extra richness, add 1 tbsp butter at the very end.
If you want, I can also give you:
Crockpot version Chili Mac using El Toro Smoked brisket chili Keto / low-carb version
Just say the word 👌