Basic Texas Chili Recipe

Posted by NancyRadler on October 29th, 2009 at 09:55am

This classic recipe makes tons of food – great for freezing or leftovers.

Ingredients

2 lb. beef chuck, cut into 1/2″ cubes, all white removed
1 small onion, chopped fine
1-2 cloves garlic, minced
Salt and black pepper to taste
Water or beef broth
2-3 Tbs. chili powder
1 Tbs. ground cumin
1 8 oz. can tomato sauce
2 Tbs. flour or cornmeal
1/2 C. water

Directions

In a heavy skillet, sauté the meat in a small amount of oil or shortening until it is gray and gives up its juices. Transfer the meat to a crockpot. Sauté lightly the onion and garlic, salt and black pepper to taste. Add to crock pot. Add enough water or beef broth to come 1/2 way up the meat. Put in the spices and tomato sauce dry. If the chili is not spicy enough for your taste, add a small amount of cayenne. Cover and cook 8-10 hours. Mix flour or cornmeal add to pot to thicken. .If the chili is too dry, add a little more beef broth, if too watery, turn on high and remove cover and let dry out to desired consistency.

Garlic needs to go in the pot in the last half of the cooking process as it will lose its whomp if cooked too long. Oregano will become bitter with too much cooking, so it too needs to go in toward the end of the cooking time if you want to add.

Basic Texas Chili Recipe

Ingredients

Directions

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