Ingredients for True Texas Pandemonium Chili
- Beef Roast
- White Onions
- Anaheim Chili
- Serrano Chilies
- 4 cups beef broth
- 2 cups water
- Hunts Tomato Sauce
- 2 teaspoons Wesson oil
- Dark Chocolate Squares
- Msg
- Onion Powder
- Beef Bouillon Granules
- Chicken Bouillon Granule
- Garlic Powder
- Season Salt
- Paprika
- Chili Powder
- Sazon Goya
- Cumin
- Mild Chili Powder
- Hot Chili Powder
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How to Make True Texas Pandemonium Chili
- Heat 2 teaspoons of Wesson oil in a large pot or Dutch oven over medium-high heat.
- Add 2 pounds of ground beef and cook, breaking it up with a spoon, until browned. Add 1 large onion, diced, 2 Anaheim peppers, seeded and minced, and 1 serrano pepper, seeded and minced, and cook for another 5 minutes.
- Stir in 4 cups of beef broth, 2 cups of water, 1 (28-ounce) can of Hunt's tomato sauce, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, and ½ teaspoon cayenne pepper (First Spices).
- Bring to a boil, then reduce heat to medium-low, cover, and simmer until the beef is almost tender (approximately 1.5-2 hours).
- 30 minutes before serving, stir in 1 (28-ounce) can of Hunt's tomato sauce, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ¼ teaspoon onion powder (Second Spices).
- 20 minutes before serving, add ½ teaspoon ground cloves, and ¼ teaspoon cinnamon (Third Spices).
- 10 minutes before serving, stir in ¼ teaspoon of ground ancho chili powder, a pinch of cayenne pepper (Fourth Spices), and 2 ounces of unsweetened chocolate, chopped.
- Season with salt to taste. Add Tabasco sauce to adjust the heat level according to your preference.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
29g
Fat
106g
Carbs
6g