Texans are very particular with their chili.
The Real Texas Chili does not contain any beans and tomatoes but it is so delicious.
I make Real Texas Chili all winter, especially during football season. There is nothing better than a Lone Star Beer, a bowl of hot Real Texas Chili, and watching football.
You can download and print a full version of the recipe. Just click on the hyperlink below:
Real Texas Chili
Ingredients
Start off with a dried red chili pepper. You can get this in any mild temperature: mild, medium or hot. Texans like it hot so these are the hot chili peppers.Place chili pods in water and boil for 30 minutes. Remove the top and cut the chili pepper. Carefully remove the seeds. Strain any seeds from the chili water and set the water aside. This will be used later. Cut into strips and cut into smaller pieces.
Take whole cumin seeds and crush them in a mortar and pestle.
Heat olive oil in a dutch oven. Add hamburger or chili meat. Brown the hamburger. Drain to remove some of the liquids from the meat and continue to brown.
Add most of the chopped chili peppers, keeping a few aside. Stir the meat mixture.Take the liquid from the chili peppers that was set aside. Add just enough to cover the meat. Keep the remaining liquid, in case more is needed. Bring mixture to a boil and simmer for 30 minutes.
Add the spices: fresh minced garlic, extra reserved chili peppers (if needed), crushed cumin seeds, oregano, kosher salt and Tabasco and Cayenne pepper. You can taste after 15 minutes to see if more Tabasco is needed, depending on how hot you want the flavor.
You want your liquid to be a little bit above the meat. Add some of the reserved liquid if needed. Simmer for another 30 minutes.
To thicken add the Masa Harina. The amount depends on how much liquid is in the Chili. You can add more if the Chili is too thin.
I’m serving the Real Texas Chili with Real Texas Honey Cornbread.
{ 5 comments… read them below or add one }
I guess every Texan has his own version of Chili. This is the one I send to my children . I do like my chili with tomatoes so I made this version up. I used venison before I moved south, can’t get it here though.
Jim’s Chili
This recipe will feed a crowd! Serve with grated cheese, sour cream, salsa, and chopped onion. Prep Time: approx. 5 Minutes. Cook Time: approx. 3 Hours 50 Minutes. Ready in:
approx. 3 Hours 55 Minutes. Makes 12 servings.
1 tablespoon olive oil
3 pounds beef chuck or 1 kilo round steak coarsely ground
2 1/2 cups chopped onions
5 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes (Mexican style)
1 (15 ounce) can tomato sauce
1 (12 fluid ounce) can or
bottle beer
5 tablespoons chili powder
1 tablespoon dried oregano :
1 tablespoon paprika
2 tablespoons ground cumin
4 tablespoons beef bouillon granules
2 bay leaves
1 tablespoon salt
1 teaspoon ground black pepper
Several chopped up jalapeños, depending on how serious you are about real chili.
2 (15 ounce) cans pinto beans, drained (Optional outside of Texas)
Directions
I Place meat in freezer until slightly froze. Cut into 1/4 to 1/2 inch cubes if you’re using roast.
2 In a large skillet over medium heat, brown meat until it turns gray. Add more oil if necessary. Stir in onions and garlic. Cook until
onions are tender, about 5 to 10 minutes. If you are using jalapenos, this is a good time to add them also.
3 Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, beef base, bay leaves, salt, pepper and jalapeños. Bring to a slow boil over high heat. Add meat mixture and juice from the tomatoes, reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
4 Mix in pinto beans. (If you must.) Simmer for 1/2 hour longer.
Remove bay leaves, taste and adjust seasonings as desired.
I’m a Real Texan and I prefer mine with tomato and beans.
Dale, sometimes I do too, I just don’t admit it in public. Also, I sometimes add a dollop of Mission jalapenos and a big dash of ketchup.
Real Texas chili is never made with ground beef. Only cubed pieces of beef. And Real Texas chili is never made with beans. Beans are a filler, to stretch the chili because you don’t want to put in more meat but the Texans have plenty of beef, so no beans. And Real Texas chili often is made without tomatoes. I don’t know why everyone that makes chili HAS to proclaim it to be Texas chili. New England chili has beans in it so call the chili New England chili.
Bil,
Thank you for your comment…There are so many Texas Chili recipes out there and I am still trying to come up with a delicious version….
I have learned the beans and no beans argument, and there is one recipe with the beef chopped into small cubes that I loved, but can’t see to find the recipe.
When I moved to Big Lake, the ladies made a chili for their fundraiser at a football game and it was the best chili that I have ever eaten and fits all the criteria for a Real Texas Chili…but I can’t get ahold of the recipe!
Do you have a recipe to back up your Real Texas Chili? I sure would like to try it…
Help me find a true Real Texas Chili and I will be very happy…