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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Dirt Simple, Plain, Tried and True Texas Chili which I learned watching a friend, it is the true Texas type. To be honest, I like the tomato and beans in mine. In keeping with all good recipes, measurements are a tad here and a pinch there. Read more . The guys make this, drink a lot of beer and also add it to the pot if they run out of fresh water! Texans have a saying... If you know beans about chili, you know there are no beans or something like that... Ingredients:
about 2-3 lbs. of beef, preferably a chuck or round |
1/2 lb. of good smoked bacon |
2 large onions, chopped |
1 green pepper minced fine |
2 tb. ground cumin (or more to taste) |
1-2 tb. good quality chili powder i swear by gerhardt's |
1-2 tb. paprika (for color and less heat) |
2-4 cloves garlic minced |
water |
salt and pepper to taste |
Directions:
1. Cube the beef into bite-sized chunks.
2. Dice the bacon.
3. Heat a large heavy pot, fry the bacon until almost crisp.
4. Scoop it out and set aside.
5. Then fry the meat in the bacon fat until browned on all sides - you may have to do this in batches.
6. Scoop out the meat and add to the bacon.
7. Saute the onions and garlic in the bacon.
8. Those who want can drain off some of the fat, but it won't be true Texan if you do!
9. When it's soft, throw in the cumin, chile powder, and paprika and cook briefly.
10. Return the meat, cover with water and bring it to a boil.
11. Taste and add salt, then cover and set it to simmer for a couple of
12. hours.
13. Thicken as needed with cornmeal or stale tortillas. Serve with sour cream or diced onions and, of course, beer. Like all good chilis this is best made a day in advance and reheated
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