|Nutritional Guidelines (per serving)|
|Servings: 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Texas lays a lot of claim to chili. Whether it was first introduced by Spanish immigrants to San Antonio in the 18th century or conjured up in the 19th century by cowboy cooks on Texas cattle drives to cover up the taste of sometimes nearly inedible range meats at hand, it's a Texas story. Their idea of a bowl of red adheres as closely as possible to the dictates of these legends. If it's not authentic, it's not Texas chili.
So what's the difference between a real Texas chili recipe and other chili recipes? What makes it authentic? Common knowledge in Texas says real chili recipes use cubed chunks of meat instead of ground beef and also don't call for beans. Cutting the chuck into cubes gives this chili recipe a more stew-like texture than the more common ground beef recipes.
- 2 tablespoons vegetable oil
- 3 pounds boneless beef chuck (cut into 1-inch cubes)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 teaspoons cornmeal
- 1/4 cup chili powder
- 1 tablespoon cumin (ground)
- 1 tablespoon oregano (dried)
- 3 cups beef broth
- 1 cup tomato puree
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper (ground)
- 1/2 teaspoon cayenne pepper
Sear the beef in the oil in a large pot over medium-high heat until browned. Do this in batches if necessary.
After the beef is browned well, add the onions to the pot and saute for 5 minutes. Add the garlic and cornmeal and cook for 1 minute.
Add all the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. Add water as the chili cooks to make it thicker or thinner, as desired.
It's easy to make a big batch of Texas chili so you have yummy leftovers for a couple of days. Plus sitting overnight in the fridge lets the flavors really bloom, and it is often even better than when first cooked.
Besides just serving again with the usual accompaniments of tortillas or crackers and cheese, you can make a whole new meal. For easy and quick eats on a weeknight, use leftover chili as the meat filling for enchiladas, empanadas or tacos. It works especially well since it does not include beans. Alternatively, stir into macaroni and cheese for homey comfort food. For a totally unhealthy but hugely satisfying -- if guilt-laden -- meal, make chili dogs, with the buns folded open, holding cooked hot dogs and topped with a generous dollop of chili covered with shredded cheddar.