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Real Texas Chili III

    4 pounds cubed beef (buy roasts when they're on sale)
    1/4 cup vegetable oil
    3 medium onions
    5 cloves of crushed garlic
    1-2 jalepeno peppers minced (I use 2 - they're really not that hot after they've
         been cooked)
    1 Tbsp cumin
    2 Tbsp coriander
    2 Tbsp oregano
    3 Tbsp flour
    2 cups beef broth
    2 cups water (or beer)
    salt/pepper to taste

    Trim fat off roast and cut into cubes. Add oil and beef to large pot and brown.
    Add beef broth and water and all other ingredients, except flour. Reduce heat,
    cover and simmer for about 1 1/2 hours. Add water if needed and check meat
    after about an hour for desired tenderness. When you think the meat is just
    about right, put flour in a measuring cup, slowly add hot tap water while
    stirring with a spoon until you get a thin paste. Stir flour into chili, then cook a
    few more minutes until it thickens. This chili is excellent by itself, or serve on
    top of brown rice with cornbread. Enjoy!

    Recipe by Warren Gammel


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