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Texas Chili
Recipe for Texas Chili from a non-native Texas transplant. There are no beans in real Texas chili...
Equipment
- 1 large stock pot
- 1 large skillet/ sauce pan
Ingredients
- 3 lb Hamburger This can be 70%, 80% fat beef, or turkey, diced steak, etc.
- 2 medium Onions, diced
- 6 Roma Tomatoes, diced
- 1 Tbsp minced Garlic or 1 Cup, depending on your taste. As with all garlic in recipes, you measure that with your heart
- 2 Bell peppers green, red, yellow, or a combo
- 4 Jalapeno peppers, sliced This is the heat. Add or subtract as you wish.
- 16 oz Tomato Paste This is the flavor heart of the sauce. Quality matters here.
- 28 oz Diced or Petite Diced tomatoes 1 large can
- 58 oz Tomato Sauce 2 large cans
- 1 Tbsp Olive Oil
- 1/4 Cup Chili Powder
- 1 Tbsp Cumin
- 1 tsp Black Pepper
- 1 tsp Salt
- Corn chips Frito's are the best, knock-offs work well, crushed tortilla chips are fine.
- Cheese Mexican blend is best, cheddar is great, pick your personal flavor.
- Sour Cream
Instructions
Cooking
- Mix olive oil, onions, garlic, bell peppers, and jalapenos in large sauce pan and cook over medium heat until onions are translucent. Stir often.
- Mix Tomato Paste, Tomato Sauce, Canned Tomatoes, and Diced Tomatoes in large stock pot over medium-low heat.
- Add cooked onion mixture to sauce in large stock pot and stir thoroughly.
- Brown meat in the same large sauce pan used for the onion mixture. Break up into as small pieces as possible.
- Drain juices from meat and return to medium heat. Mix in Chili Powder, Cumin, Salt, and Pepper. Stir uncovered until meat is completely covered in spices and has dried out a bit. The goal is to sear the spices into the meat.
- Add meat to Sauce Stock Pot. Stir and simmer on medium-low heat. Depending on your stove, adjust heat such that chili doesn't boil, but just gurgles a bit. You don't want it hot enough to burn to the bottom of the pot, but it needs to be hot enough to simmer.
- Taste and salt/pepper to taste.
- Cook chili for at least 20 minutes, stirring occasionally. An hour or two is recommended, stirring occasionally. Over 4 hours is a bit much and chili will start to break down.
Serving
- Place Corn chips in the bottom of a soup bowl.
- Cover with an equal amount of cheese.
- Fill bowl with Chili
- Stir in a spoon-full of sour cream
- Enjoy with a glass of milk, or Shiner. Post pictures. Laugh at Yankees who put beans in their chili.
