Extra Hot Texas Chili

  1. 40 dried hot chili peppers or 1/4 cup crushed red pepper
    3 dried ancho peppers, seeded, cut into 1" pieces and blended with above chiles
    2 1/2 lbs. beef round steak, cut into 1/2" pieces
    2 Tbs. oil
    1 medium onion, chopped
  2. 2 cloves garlic, minced
    1 1/2 tsp. ground cumin
    1 (10 1/2 oz.) can beef broth
    1 1/3 cups water
    1/2 tsp. dried oregano, crushed
    Hot cooked Pinto Beans
  1. In a large saucepan, brown half of the meat in hot oil. With a slotted spoon, remove meat and set aside.
  2. Add remaining meat, onion, garlic, cumin, and ground chili peppers; cook till meat is brown.
  3. Return rest of meat to pan. Stir in remaining ingredients; bring to a boil and reduce heat. Simmer, uncovered, for 1 - 1 1/2 hours or until meat is tender, stirring occasionally.
  4. Serve with hot cooked Pinto Beans..
  5. Makes 6 to 8 servings.
  6. Recipe by ThomasLand Partners

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