Texas chili doesn’t let anything get in the way of and distract from the two main ingredients, chunks of beef and chili powder. Hearty, heavily seasoned and ranging from a bit of heat to fiery-hot, this is the type of chili that’s so thick you almost need a fork to eat it. Outsiders say it resembles stew more than chili, but it’s doubtful that this squabble over terminology has ever stopped someone from finishing a bowl. Texas chili is simply too good to pass up.
- 3 lbs chuck, cut into 1-inch cubes
- 2 Tbps tallow, lard or olive oil
- 2 onions, chopped
- 4 cloves of garlic, minced
- One 6-ounce can of tomato paste
- 3 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 tsp sweet paprika
- 1 tsp ground cumin
- Optional: cayenne pepper to taste and Tabasco sauce, to serve on the side
- Lightly season beef with salt. Heat animal fat or olive oil in a large pot over high heat. Working in 3 batches, brown beef, about 3 minutes per batch.
- Transfer beef to a plate.
- Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste.
- Cook 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using).
- Add 4 cups of water and bring to a boil.
- Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.
- Cook Time: 2 hr 30 min
- Serving Size: 1/6 of recipe
- Calories: 663
- Fat: 40g
- Carbohydrates: 12g
- Protein: 63g