Heart of Texas Chili

  1. 3 lbs. coarse ground beef
    3 tbsp. salad oil
    1 c. chopped onion
    1 c. green pepper
    2 to 4 cloves crushed garlic
    2 to 3 bay leaves
  2. 2 tsp. salt
    1 tsp. black pepper
    1 tsp. paprika
    2 tsp. cumin
    2 tsp. oregano
    1 tsp. red pepper or pepper sauce
    2 c. water
  1. Saute beef in oil in large kettle.
  2. Add 2 to 3 bay leaves, 2 tsp. salt, 1 tsp. black pepper, 1 tsp. paprika, 2 tsp. cumin, 2 tsp. oregano, 1 tsp. red pepper or pepper sauce, and 2 c. water.
  3. Simmer, covered, 3 hours. If too watery, thicken with runny paste made of flour and water. Cook another 30 minutes.
  4. If beans are desired, add cooked pinto beans - 2 cups - during the last 30 minutes of cooking.

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