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Craig Claiborne's Real Texas Chili


INGREDIENTS
  1. 3 pounds boneless chuck, 1-inch cubes
  2. 2 tablespoons vegetable oil
  3. 4 to 6 tablespoons chili powder
  4. 2 teaspoons ground cumin
  5. 3 tablespoons all-purpose flour
  6. 3 cloves garlic, finely chopped
  7. 1 teaspoon dried oregano
  8. 1 (13 1/2 ounce) can beef broth
  9. 1 broth can of water
  10. 1/2 teaspoon pepper
  11. 1 cup sour cream
  12. 1 lime, cut into 8 wedges
  13. 1 (15 ounce) can pinto beans, drained and rinsed
DIRECTIONS
  1. Sauté beef in oil in 4-quart pot until meat changes color but doesn't brown, 8 to 10 minutes.
  2. Combine chili powder, cumin and flour in cup. Add with garlic to beef; stir to coat meat. Add oregano.
  3. Combine broth and water in bowl. Add 1 1/2 cups broth mixture and pepper to meat.
  4. Simmer, partially covered, 1 1/2 hours, stirring.
  5. Add remaining broth mixture to meat; simmer, partially covered, 30 minutes or until meat is very tender.
  6. Add beans; heat through. Garnish with sour cream and lime.

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

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