It is the beginning of fall here in Texas. It is time to starting making some cold weather soups and stews. It is time to make the state dish of Texas — Chili!!
This is my version of a true Texas chili. Try this warm chili with CTR Famous Cornbread or cheese toast!
Just a note, true Texas chili does NOT include beans of any sort.
Good Ole’ Texas Chili
Ingredients
- 2 pounds beef chuck
- 1 large onion chopped
- 1 teaspoon garlic clove minced
- 2 Tablespoon oil
- 2 teaspoon ground cumin
- 2 Tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups diced tomatoes
- 1 cup liquid
Instructions
- In a large stockpot, saute meat, onion, and garlic in oil over medium heat until browned.2 pounds beef chuck, 1 large onion, 1 teaspoon garlic clove, 2 Tablespoon oil
- Stir in spices. Add tomatoes, breaking them up into small pieces as you add them. Add liquid and mix well.2 teaspoon ground cumin, 2 Tablespoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 3 cups diced tomatoes, 1 cup liquid
- Simmer over low heat, uncovered, for 1 1/2 hours. Stir occasionally to prevent sticking and add more water if necessary.
Notes
VARIATION:
If no beef chuck, you may use ground meat or brisket. If you want to use venison, you are going to need some fat in the dish.
The liquid can be water, beer, beef broth, or combination of any.
If you like some heat, you can add 1-2 jalapeno peppers or more.
If no beef chuck, you may use ground meat or brisket. If you want to use venison, you are going to need some fat in the dish.
The liquid can be water, beer, beef broth, or combination of any.
If you like some heat, you can add 1-2 jalapeno peppers or more.
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