Texas Chili

  1. 3 lbs. lean beef, cubed or coarsely ground
    1/4 cup salad oil
    6 cups water
    2 bay leaves
    6 tablespoons chili powder
    1 tablespoon salt
    10 cloves garlic, minced
    1 teaspoon cumin seeds
  2. 1 teaspoon oregano leaves, crushed
    1/2 teaspoon red pepper
    1/4 teaspoon black pepper
    1 tablespoon sugar
    3 tablespoons sweet Hungarian paprika
    1 tablespoon dried onion flakes
    3 tablespoons flour
    6 tablespoons cornmeal
  1. In a 6-quart saucepan, sear beef (cubed or coarsely ground) in salad oil until beef color is gray, not brown.
  2. Add water, bay leaves, chili powder, salt, garlic, cumin seeds, oregano, red pep- per, pepper, sugar, paprika and onion flakes. Simmer, covered, 2 hours.
  3. Cool. Refrigerate overnight so flavors will mellow. Remove top layer of solidified fat.
  4. Reheat. With a little cold water make a paste of flour and cornmeal. Add paste to chili. To obtain a smooth texture, cook and stir 5-7 minutes after thickening has been added. Remove bay leaves before serving.
  5. Makes 6 servings
  6. Recipe by Quail Ridge Press

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