Here's the one I make, YUM! NOTE: I have never used the bit of flour the
recipe calls for, never ever needed to. Also - youcan leave out the tomato
sauce and it's good anyway. I add grated cheddar at the end, i thin kI've
heard of others adding sour cream - why not!!
**If you need the nutritional info -it's not here, sorry!!
Basic Texas Chili
a.. 2 pounds beef, round or chuck, cut into ½" cubes, all white removed
b.. 1 small onion, chopped fine
c.. 1-2 cloves garlic, minced
d.. Salt and black pepper to taste
e.. Water
f.. 2-3 tablespoons blended chili powder, Adams preferred
g.. 1 tablespoon ground cumin
h.. 1 8-oz. can tomato sauce
i.. 2 tablespoons flour
j.. ½ cup water
In a heavy skillet, sauté the meat in a small amount of oil or shortening
until it is gray and gives up its juices. Transfer the meat to a stew pot
and discard the juices.
While the meat is still hot, mix in the onion and garlic, salt and black
pepper to taste. Cover and let set for 30 minutes.
Add enough water to cover the meat. Put in the spices and bring to a simmer.
Cook until the meat is tender. You may have to add more water if the mix
becomes too dry. Add the tomato sauce and simmer another 20 minutes.
If the chili is not spicy enough for your taste, add a small amount of
cayenne.
Mix 2 tablespoons flour with one half cup of water. Raise the heat under the
chili until you get a good boil. Stir in the flour/water mixture and
continue stirring until mixture thickens. Reduce heat and simmer about 15
more minutes.
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I never made this one:
Frank X Tolbert's Original Texas Chili
a.. 2 to 4 ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons
chili powder
b.. 4 tablespoons vegetable oil
c.. 3 pounds lean beef chuck, cut in bite-sized pieces
d.. 1 to 2 cups beef stock or water
e.. 1/3 cup finely chopped garlic
f.. 1 yellow onion, finely chopped
g.. 2 tablespoons ground cumin
h.. 1 tablespoon ground oregano
i.. salt
j.. 1/2 cup Hungarian sweet paprika
k.. 1 or 2 fresh cilantro sprigs
If using chiles, trim the stems and remove seeds. Place in a small saucepan
and add water to barely cover. Bring to a boil, remove from the heat, cover
and let stand for 15 minutes. Transfer the chiles and their soaking water to
a blender or a food processor fitted with metal blade. Purée until smooth.
Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high
heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add
the puréed chiles or chili powder, if using. Place over low heat and bring
to a simmer. Meanwhile, brown the remaining beef in the same manner, then
transfer it and the juices to the pot. Add enough stock or water to just
cover the meat. Bring to a boil, reduce the heat to low and simmer,
uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro
and continue to simmer, uncovered, stirring occasionally, until the meat is
very tender, another 30 minutes. Add a little liquid if the mixture begins
to stick or looks too dry. When the chili is ready, using a large kitchen
spoon, skim any fat from the surface. Ladle into bowls and serve. Makes 4 to
6 servings.