Flip Pan Texas Chili






Texas Chili

Texas Style Chili

Serves 6-8

2 tablespoons extra-virgin olive oil

2-pounds ground chuck

1-pound ground pork

1 red bell pepper, diced

1 medium onion, diced

3 cloves garlic, minced

2 teaspoons chili powder

2 whole chipotles in adobo sauce, chopped fine

1 teaspoon cumin powder

2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1 cup beef stock

2 cans (14-ounces) petite diced tomatoes

½ teaspoon honey

2 tablespoons tomato paste

1 can (15-ounces) dark red kidney beans, drained


Preheat universal flip pan over medium heat for 2-3 minutes; add oil and heat.

Add beef and pork and break up with a wooden spoon; close lid and cook for 5 minutes, or until cooked through, stirring occasionally.

Open lid pours off excess fat and add onions, red peppers and garlic, close lid and cook for an additional 3 minutes, stirring occasionally.

Add remaining ingredients except beans, close lid and cook for 25-30 minutes.

Open lid add beans and cook until heated through. Serve immediately

Garnish with cheese and sour cream!





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