S O B Texas Chili
Recipe from The Food Channel

This chili recipe has been handed down in our Texas family for generations. We're not sure, but our best guess is it originated sometime in the second half of the 1800's. It has been modified slightly (i.e., original recipe called for 5 pounds beef, 1 pound tallow), but is essentially true to the original. It has not fallen prey to fad ingredients or the desire for heat. It is a great, traditional bowl of Texas chili. My father, Bob, perfected the recipe (hence the name) and while it can't boast a litany of chili championships (because it's never been entered), it has been the champion of countless gatherings of family and friends for over a century. The chili was a staple of our household growing up and is as nostalgic for me as any comfort food I know.


S O B Texas Chili

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Prep Time: 1 hr
Total Time: 3 hrs
Related Categories: Chili, Chili, Chili, Ground Beef, Super Bowl Parties, Texas Chili
 
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Ingredients
  • 6  pounds
    coarse ground beef
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  • 1/2   pound
    dried ancho chili's wrinkled, dark red to almost black
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  • 4   cups
    onion, chopped
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  • 6   cloves
    garlic, chopped
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  • 2   tablespoons
    dried oregano
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  • 2   ounces
    chili powder
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  • 3  tablespoons
    ground cumin
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  •  
    Salt and pepper to taste
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  • 1  cup
    flour
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  • 1 1/2  quarts
    cooked pinto beans (optional)
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Directions
1.
Peel and chop onions.
2.
Break ancho chili pods open and remove all seeds. Place deseeded pods in a pot with 3 cups water and boil at least 20 minutes or until tender. Remove and SAVE the liquid.
3.
Grind the peppers in blender or food processor to form a chili paste.
4.
Put oregano in 3 cups water. Bring to boil and then simmer for 15 minutes. Strain this and SAVE the strained oregano water.
5.
Add 2 cups of water to a large pot (3-5 gallon) and bring to a boil.
6.
Add chili meat, onions and garlic. Cook for 30 minutes (you may need to add more water while cooking). Add saved chili pepper water and ancho chili paste.
7.
Add strained oregano water, chili powder, salt, pepper and cumin.
8.
Cover pot and cook for 45 minutes stirring every 5 to 10 minutes.
9.
Optional - add pinto beans if desired.
10.
Cover pot and cook 30-45 more minutes, stirring ocassionally. Turn off heat and immediately sprinkle flour over the top of the chili. DO NOT STIR. SPRINKLE 3/4 cup cold water over the flour. DO NOT STIR.
11.
Cover and let rest for 20-30 minutes. If it's too thick add water. Serve and enjoy.
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