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Texas Chili Recipe

Texas Chili

Recipe for Texas Chili from a non-native Texas transplant. There are no beans in real Texas chili...
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Course Main Course, Soup
Cuisine American, Mexican
Servings 12 bowls

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.
Keyword chili