Texas Chili VIII

  1. 1 (3 pound) round steak, cut into 3/4-inch cubes
    1 pound ground chuck
    1 pound pinto beans
    2 quarts tomatoes
    1 pound yellow onions
    3 sweet bell peppers
    5 dried chile peppers
  2. 1/2 cup chili powder
    Red pepper
    1/4 cup Crisco
    2 tablespoons Crisco
    1/2 gallon water
    1/4 cup granulated sugar
  1. Soak pinto beans in 1/2 gallon water overnight in refrigerator.
  2. In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco, stirring frequently.
  3. In another skillet, brown ground chuck on low heat, stirring frequently for 10 minutes.
  4. Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with 2 tablespoons Crisco and sauté for approximately 15 minutes, stirring frequently.
  5. Mince chile peppers very fine.
  6. In a large 8-quart or larger kettle, combine pinto beans, browned round steak, sautéed ground chuck, onions, peppers, 2 quarts tomatoes, minced chile peppers and the 1/2 cup chili powder; cook covered on simmer for 2 hours.
  7. Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add additional water sparingly, if necessary.
  8. Taste and add more chili powder, salt, red pepper and sugar as desired. Simmer 1 hour (total cooking time is 7 hours).
  9. Serve with Texas toast or oyster crackers and ice cold milk or iced tea.

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