Bad to the Bone Real Texas Chili

  1. 3 pounds lean ground sirloin or extra lean ground round
    2 cloves garlic, minced
    1 each onion, chopped
    2 10 oz. cans chicken broth
    1 8 oz. can tomato sauce
    5 tablespoons chili powder
    2 tablespoons cumin
    1 tablespoons cayenne pepper
  2. 2 tablespoons sugar
    1 15 oz. can Ranch Style Beans
    1 to 1 1/2 cups water, if necessary
    1 8 oz. cheddar cheese, shredded (optional topping)
    1 pint sour cream, (optional topping)
    1 jar jalapenos, sliced, (optional topping)
    1 bag corn chips, (optional serving suggestion)
    4 cups rice, cooked (optional serving suggestion)
  1. Brown Ground Round or Ground Sirloin in large Dutch oven or pot. Add onion and garlic and sauté' until onion is cooked (clear). Drain off excess fat.
  2. Add chicken broth, tomato sauce, chili powder, cumin, cayenne pepper and sugar. Heat to it starts to boil, reduce heat, cover and simmer for 45 minutes. Stir occasionally and add water if necessary.
  3. After 45 minutes add beans and simmer 15 to 20 minutes longer. Uncover and cook to desired consistency.
  4. Serve over cooked rice or Frito™ corn chips. Top with shredded cheddar cheese and 1 tbls of sour cream . If you like it hot mix in some sliced jalapenos before adding your toppings.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases