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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne. Ingredients:
1 lb lean beef |
1 lb breakfast sausage (not links) |
6 tablespoons chili powder |
1 tablespoon ground cumin |
2 teaspoons paprika |
1 large white onion, finely chopped |
3 garlic cloves (minced) |
3/4 teaspoon mexican oregano (dry) |
1 teaspoon salt |
1 1/2 teaspoons cayenne pepper (optional) |
2 tablespoons masa harina flour or 2 tablespoons cornmeal |
8 ounces water |
Directions:
1. The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
2. Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
3. Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture.
4. Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes.
5. Chow down.
6. This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc - .
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