I acquired this delicious dish from my mother. I used to eat it as a kid on toast with hot butter. It tastes fantastic and is quite simple to make.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds ground beef
- 1 medium onion, chopped
- 1 (28 ounce) can diced tomatoes with juice, pureed
- 2 tablespoons chili powder, or to taste
- 1 tablespoon Worcestershire sauce, or to taste
- salt and ground black pepper to taste
Instructions
- In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
- In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 12 g |
| Sodium | 435 mg |
| Sugars | 5 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was a good base, but of course I tweaked it. I didn’t puree the tomatoes and used a variety that also had green chiles. I added about half a cup of tomato sauce, a couple cloves of minced garlic, some frozen roasted corn kernels, a diced bell pepper, a dash of liquid smoke, some cumin and oregano, half a teaspoon of white sugar, a sprinkle of cayenne pepper and some red pepper flakes. The resulting flavor was vaguely “southwest barbecue”, with more depth and meatiness.
This is a fantastic base recipe and I admit I tweaked a bit but the results were tasty. Instead of ground beef, I used Johnsonville Italian sausage. And since this recipe is perfect for whatever additions you desire, I added some black beans and corn and served it over mashed potatoes.
My husband made this last night for us. It was very good. Our 4 y/o daughter even ate it too. She usually doesnt eat rice, but she did last night. Whoo hoo! Go Daddy, go Daddy!
This is a good basic receipe for Texas Hash, add 2 cloves of chopped garlic and a pkg of medium cooked shells. Cover with cheese. Put lid on and let the cheese melt – then serve!! That’s the Texas way
Very easy dish to make. A bit flat on flavor and definitely needs a pinch of oregano or something, but the recipe itself is a good starting point for personalization. I added kidney beans, and regret not adding garlic. It needs something extra.
I view this recipie as sort of ‘chili lite’ and, as such, can’t help but add most of the contents of the spice cabinet to it. Yummy! First off, along with the onion I added a good helping of minced garlic and seasoned the meat a bit at that time. I reduced the amount of chili powder called for in the recipie greatly and made up for it with cumin – my favorite spice for chili and other mexican dishes. I also added sage, thyme, oregano, basil, and rosemary to round out the flavors – I know I’m a spiceaholic but when I make my “everything in the spice cabinet chili” I always get rave reviews. I also added a can of red beans because I felt, as a couple of other reviewers also did, that something else was needed. Served with brown rice and with a bit of cheddar cheese sprinkled on top, this is wonderful!
this is a good starter recipe. only used 1 tbs chili powder as my kids don’t do ‘spicy’. i added 1 chopped celery stalk and garlic salt while cooking the beef. then i added a can of corn at the end.
My family thought this was pretty good – a filling, tasty meal. I added kidney beans because I thought it just needed something, and was happy with that choice. It was also pretty fast and easy. Thanks for the recipe!
This an old recipe of my mother’s. It’s really great for a quick comforting meal. It can be changed around with no problems.