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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This Texas-style chili recipe gets its name from the fact that I spent 10+ years creating and tweaking it in an effort to create a heat-free chili. In the last 10 years, however, I've really acquired a taste for the spice, so I've started adding chipotle for heat because I really like the flavor it adds. If you want a chili that even kids can eat, leave out the chipotle. This recipe is much easier than it looks, and is extremely forgiving. I hope you enjoy this recipe as much as we have - and as with all my recipes, experiment to perfection! Ingredients:
1 lb bulk sausage |
1 lb chuck, cut into 1/2 inch cubes (round can be used) |
1/2 onion, diced |
1 garlic clove |
1 tablespoon cumin |
1 tablespoon paprika |
1 teaspoon oregano |
1 (15 ounce) can whole tomatoes |
1 (15 ounce) can tomato sauce |
15 ounces water (use one of the cans above) |
1 tablespoon worcestershire sauce |
1 teaspoon liquid smoke |
1/2-1 teaspoon dried chipotle powder (omit for a heat-free chili) |
1 teaspoon cilantro |
2 (15 ounce) cans kidney beans (black can be substituted for 1 or both cans) |
1/3 cup masa corn flour (white flour can be substituted) |
Directions:
1. In a large stew pot, brown diced steak and sausage, breaking up the sausage as much as possible.
2. Remove and drain.
3. In the same pot, brown diced onion until translucent.
4. Add the browned meat back to the pot, along with all other ingredients EXCEPT the beans and flour.
5. Bring to a slow boil, then reduce to simmer.
6. Simmer 30 minutes to 2 hours - the longer the better.
7. Drain beans, add to pot.
8. Combine flour in a bowl with enough COLD water to make a thin paste.
9. Mix the flour and water mixture until no lumps remain, then add to the pot, while stirring.
10. Increase heat until chili begins to boil, then remove from heat.
11. Enjoy with crackers, cornbread, cheese, onions - you name it.
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