Great Wall of Texas Chili

  1. Cook meat over medium heat in melted shortening until gray.
    1 tablespoon crisco
    1 1/2 teaspoons hot sauce
    2 beef bouillon cubes
  2. 8 ounces tomato sauce
    2 fresh jalapeno peppers
    2 pounds boneless trimmed beef (shoulder arm, chuck or chuck tender) cut in cubes or a coarse chili grind.
  1. Cook meat over medium heat in melted shortening until gray.
  2. Add hot sauce, tomato sauce, bouillon cubes and enough water to cover the ingredients. Add one pepper, first slitting the skin to prevent breakage. Cover and simmer 40-60 minutes.
  3. Stir occasionally and add water as needed. Remove pepper when soft and squeeze in juice. Discard pulp and seeds.

  1. Mix the following together and divide into three equal portions:
    6 tablespoons chili powder
    4 teaspoons cumin
    1 tablespoon granulated onion
    1 teaspoon granulated garlic
  2. 1/2 teaspoon salt
    1/2 teaspoon white pepper
    3/8 teaspoon cayenne pepper
    1/4 teaspoon oregano
    1/8 teaspoon ground bay leaf
    1 teaspoon MSG (optional)
  1. During the last hour of cooking time, add one-third of the chili powder and spices and the second pepper. Continue cooking, adding water as needed.
  2. During the last half-hour, remove the second pepper, squeeze in juice and discard pulp and seed. Add additional one-third chili powder and spices. Continue cooking, adding water as needed.
  3. During the last 15 minutes, add remaining one-third chili powder and spices, continue cooking.
  4. During the last five minutes, taste for seasoning. Adjust chili powder, cumin and salt.
  5. Recipe by Kenny Bob Parsons

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