Mom's Texas Beef Chili

Ingredients

• 1 pound Ground Beef 
• 1 tablespoons beef tallow
• 1 medium or large onion, diced
• 3 cloves garlic, chopped
• 2-1/2 tablespoons chili powder
• 2 teaspoons kosher salt
• 1-1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Aleppo pepper
• 1 teaspoon ground cumin
• 2 cans (15 ounces each) Texas ranch style beans
• 1 can (28 ounces) crushed tomatoes
• 4 cups water
• Grated cheddar cheese, sliced scallions, sour cream and saltine crackers (optional)

Cooking

1. Heat beef tallow in a large pot or stockpot over medium heat.
2. Add ground beef and cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Always check your beef doneness with a meat thermometer. USDA states ground beef is fully cooked at 165º F.
3. Add onion and garlic to the pot. Cook until onions are softened, about 5 to 7 minutes.
4. Stir in chili powder, salt, pepper, garlic powder, onion powder, Aleppo pepper and cumin. Cook for 1 to 2 minutes to toast the spices.
5. Add ranch style beans, crushed tomatoes and water. Stir to combine.
6. Bring to a gentle simmer and cook on low 2 hours, stirring frequently to prevent sticking on the bottom.
7. Top with grated cheddar cheese, sliced scallions or sour cream, and serve with saltine crackers, as desired.

Nutrition

Nutrition information per serving, 4 servings: 540 Calories; 17.0 g Total Fat (6.2 g Saturated Fat; 2.4 g Polyunsaturated Fat; 6.1 g Monounsaturated Fat); 79.0 mg Cholesterol; 2920.0 mg Sodium; 59.0 g Total Carbohydrate; 6.9 g Dietary Fiber; 22.0 g Total Sugars; 0.0 g Added Sugars; 40.0 g Protein; 195.1 mg Calcium; 10.5 mg Iron; 2107.0 mg Potassium; 0.0 mcg Vitamin D; 0.7 mg Riboflavin; 12.3 mg Niacin; 1.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 640.0 mg Phosphorus; 11.0 mg Zinc; 24.2 mcg Selenium; 190.3 mg Choline