Texas chili recipe.......?

Question

this means no beans or ground beef.

just what i said....this means a recipe with no beans or ground beef....

ok......to clarify......it is my understanding that authentic texas chili does not use GROUND beef. It does use beef....just not ground.

Answer 1

About 2-3 lbs. of beef, preferably a chuck or round (don't use a fancy cut!)
1/2 lb. of the best double-smoked bacon you can find
2 large onions, chopped
1 Tb. ground cumin (or more to taste)
1-2 Tb. good quality chili powder (I use Santa Cruz hot, but adjust this for taste)
1-2 Tb. paprika (optional, for color and less heat)
2-4 cloves garlic (optional)
Water
Salt and pepper to taste

Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pot, fry the bacon until almost crisp. Scoop it out and set aside (so it won't get burnt). Then fry the meat in the bacon fat until browned on all sides -- you may have to do this
in batches. Scoop out the meat and add to the bacon. Saute the onions (and garlic if you're using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it won't be true Texan at that point.) When it's soft, throw in the cumin, chile powder, and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas. Serve with sour cream or cottage cheese, diced onions and, of course, beer. Like all good chilis this is best made a day in advance and reheated.

Answer 2

1

Answer 3

Award-Winning Texas Chili





1 lb very coarsely ground venison
1 small onion, chopped
2 cloves garlic
salt and pepper
1 (8 ounce) can tomato sauce
4 tablespoons chili powder
32 ounces water

Brown the first 4 ingredients in heavy cooking pot.
Add the last three ingredients and then heat to a hard fast boil.
Turn down and simmer for 45 minutes.

Answer 4

Then what, in your mind, does it mean? My "Authentic" Texas Chili recipe is beef and spices. Period. No beans, no onions, no tomatoes.

What does Texas chili mean to you?

EDIT:

OK, here's my "controversial" recipe. I get flack for this all the time but I got it from a lifelong Texan

Real Texas Chili contains no onions, tomatoes or beans. This chili requires overnight refrigeration which allows the flavors to marry. Don't be fooled by the ingredients list, my version is pretty spicy, adjust to your tastes.

Ingredients
3 pounds boneless beef chuck roast, cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons flour
1 tablespoon dried oregano
28 ounces beef stock [2 14 ounce containers], divided
1 teaspoon coarse salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
sour cream, for serving
lime wedges, for serving

Method
Heat the oil in a large skillet over medium high heat. Sauté the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.

In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.

Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart.

Cool, cover and refrigerate overnight.

To serve, heat over low heat until hot. Serve with sour cream and lime wedges.

Answer 5

Guess you could use ground pork ,turkey or chicken instead.