Texas Style Chili
The weather around here has gone bananas because Mother Nature can’t decide if it will be sunny and warm or cold and rainy and since today she decided that it will be cold and rainy I figured it was a perfect day for Chili.
Now for the uninitiated Texas Chili differs from regular chili for one very simple reason…. There are NO BEANS in Texas Chili.
Note: This recipe comes from the book “Omaha Steaks – Meat” and it has been embellished a bit.
Here’s how we do this one.
- 2 pounds ground Beef
- 2 Yellow Onions – rough chopped
- 1 medium Red Pepper – diced
- 4 Garlic cloves – fine chop
- 3 tablespoons Canola Oil
- 3 tablespoons Smoked Paprika
- 2 tablespoons Chili powder
- 2 tablespoons Chipotle powder
- 2 tablespoons Ancho Chili powder
- 1 teaspoon ground Cumin
- 1 tablespoon Oregano
- 1 1/2 cups Chicken stock
- 3 cups Crushed Tomatoes
- Salt and Pepper to taste
Putting it all together:
- Heat the oil in a large Dutch Oven or Pot with a tight fitting lid.
- Add the onion, pepper and garlic and saute for about 7 minutes.
- Add in the ground beef and cook until no longer pink and there are no large clumps.
- Add the seasonings and cook for another 7 – 10 minutes.
- Pour in the crushed tomatoes and chicken stock and bring to a boil.
- Reduce heat and simmer for 45 minutes. Remove the lid and simmer for another 10 minutes or until reduced to the consistency you like.
- Ladle into bowls, top with shredded cheese and enjoy.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time…..