Description
My Daddy, ‘born and bred’ in Texas, came up with this recipe and the name for it. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do to. Enjoy!!
Ingredients
- 3 tablespoons bacon drippings
- 2 large onions, chopped
- 8 pounds beef stew meat, or coarse ground chili beef
- 5 cloves garlic, finely chopped
- 4 tablespoons ground red chile pepper
- 4 tablespoons mild chili powder
- 1 tablespoon ground cumin
- ¼ cup sweet Hungarian paprika
- 1 teaspoon dried Mexican oregano
- 3 (10 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 3 cups water
- 2 tablespoons salt
- ¼ cup dried parsley (Optional)
- 1 fresh jalapeno peppers
- 1 cup masa harina flour
Instructions
- Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
- Combine the beef with the garlic
- ground chile
- chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook
- stirring occasionally
- about 30 minutes
- until meat is evenly browned (very browned
- not just gray). Sprinkle in Hungarian paprika and oregano.
- Pour in the tomato sauce
- tomato paste
- water
- salt
- parsley and jalapeno. Bring to a boil
- then lower the heat and simmer
- uncovered
- for 1 hour. NOTE: True Texans DO NOT add beans to their chili
- but my husband loves them
- so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans
- but shhhhhh don’t tell my Daddy!!!).
- During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.
- Mix in the masa harina
- and cook while stirring for 30 minutes longer
- or until desired consistency is achieved. Taste and adjust seasonings.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 20