Texas Chili - Real Made-From-Scratch |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is true Texas Chili. Lots of meat, NO BEANS, and a nice sweet, slow burn. The only not from scratch ingredient is the V-8 juice...which can be substituted with tomato sauce. It's a family & friend favorite - I hope you enjoy! Ingredients:
2 lbs ground beef (the thicker the grind, the better) |
1/4 cup worcestershire sauce |
4 cups chicken stock |
1 large onion (i like red for the sweetness) |
1 head garlic |
1 jalapeno |
1 teaspoon liquid smoke (hickory or mesquite) |
1 (6 ounce) can diced tomatoes |
2 cups v- 8 vegetable juice (or other vegetable juice) |
1/2 teaspoon allspice |
2 -4 tablespoons cumin |
1 tablespoon beef bouillon (fully dissolved) |
4 -5 tablespoons chili powder |
1 lime, juice of, only |
1 tablespoon honey or 1 tablespoon molasses |
1 tablespoon cayenne powder |
salt |
pepper |
sour cream |
extra-sharp cheddar cheese |
saltine crackers |
Directions:
1. **A lot of the measurements are to taste.**.
2. Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & sauté garlic & onions until fragrant & slightly brown.
3. Add meat & brown.
4. Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
5. Mix well.
6. Reduce heat to low & simmer for 5 -10 minutes.
7. Add tomatoes.
8. Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
9. Cover Dutch oven & simmer for 30 minutes.
10. Add remaining ingredients.
11. Continue simmering until chili becomes thick & hearty (about an hour or more).
12. Be sure to taste throughout cooking process & feel free to add to the chili.
13. If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
14. Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.
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