Texas Chili
Texans are fussy about their chili and what chili is. Best way to get into an argument with a Texan is to bring up the subject of beans. So this recipe is about as close to Texas Style chili as you can get at home. No beans, tomato's, onions, etc. Just meat and spice with some broth. It's spicy enough without bringing tears to your eyes. So if you like chili in all it's forms, you have to give this one a try.
Servings: 4 people
Calories: 354kcal
Ingredients
- 1 tablespoon instant beef bouillon Combine with 1 Cup Hot Water
- 2 cups Hot Water
- 3 tablespoons chili powder
- 2-3 lb Lean Beef Cubed
- 1 cup water
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 1 tablespoon Tabasco Sauce
- 1 teaspoon Oregano
- 1 tablespoon Yellow Cornmeal
- 1 cup water
- 2 tablespoons tomato paste
Instructions
- In a small pot, combine bouillon and chili powder, and heat to simmer. Let reduce slightly till all the chili powder is dissolved.
- Heat a 5 Qt. Cast Iron Dutch Oven over medium heat with the oil until hot. Add beef, cover till browned.
- Add bouillon mix and 1 cup water, cover and bring to a boil. Reduce heat and simmer for 30 minutes.
- Add the remaining spices and simmer for an additional 45 minutes. Let cool and remove to a storage container. Cover and refrigerate overnight.
- Finish by transferring to a Cast Iron skillet with an additional cup of water. Rinsing the container with the water first helps pick up leftover seasonings. Cover and bring to simmer. Add cornmeal and let thicken
- Since this is a cast iron cooked dish, we served it up in miniature cast iron cauldrons which gives it a nice rustic appeal in addition to keeping it nice and warm. Beans and cornbread on the side with some celery stalks to cool the palate.
Notes
Tolberts' recipe called for rendered beef suet for the fat. We substituted vegetable oil since most of the suet available here comes from cows on weight watchers. For the extra beef flavor, we used Beef bouillon and added the chilli powder to that to make the sauce. Letting it set in the refrigerator overnight really brings on the seasonings.
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Nutrition
Calories: 354kcal | Carbohydrates: 11g | Protein: 49g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 164mg | Sodium: 262mg | Potassium: 1034mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4750IU | Vitamin C: 12.4mg | Calcium: 110mg | Iron: 6.7mg