Texas Bob's Texas Chili

  1. Chuck Tender, Coarsely ground 2 lbs.
    Ground Cumin 2 tbsp.
    Tomato Sauce 1 can (8-oz.)
    Salt dash
    Beef broth 1 can (14½-oz.)
  2. Ground oregano dash
    Chopped onion 1 cup
    Cayenne dash
    Chili powder 4 tbsp.
    Coriander dash
  1. Brown the meat in a large "Texas size" pot; drain well.
  2. Add the remaining ingredients, and simmer, covered, for 45 minutes, or until meat begins to get tender.
  3. Taste, and adjust seasonings, adding more chili powder, or salt if needed. (If chili is too hot, add a little brown sugar. If chili is too thick, add a little water.)
  4. Cook 15 minutes longer, or until meat is tender.
  5. Makes 6 servings
  6. Recipe by Texas Bob

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