Texas Chili
Recipe from Better Homes and Gardens

Here's chili the way Texans like it: with chunks of beef. For the crushed hot dried chile peppers, use cayenne, de arbol, pequin, serrano seco, or tepin. Use 12 to 50 peppers (depending on size) to equal 1 to 2 tablespoons crushed.


Texas Chili

by 10  people

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Servings: Makes 6 servings.
Prep Time: 30 mins
Total Time: 1 hr 45 mins
Related Categories: Texas Chili

 
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Ingredients
  • 3 
    dried ancho chili peppers, seeded
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  • 1 to 2 tablespoons
    crushed small hot dried chili peppers or 1 to 2 tablespoons crushed red pepper
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  • 2-1/2 pounds
    beef round steak, cut into 1/2-inch cubes
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  • 2 tablespoons
    cooking oil
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  • 1 
    medium onion, chopped (1/2 cup)
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  • 4 
    cloves garlic, minced
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  • 2 teaspoons
    ground cumin
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  • 6 
    medium tomatoes, peeled, seeded, and coarsely chopped (3 cups)
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  • 1 10-1/2-ounce
    can condensed beef broth
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  • 1-1/3 cups
    water
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  • 1/2 teaspoon
    dried oregano, crushed
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  •  
    Cooked red kidney beans (optional)
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  •  
    Sliced pickled peppers (optional)
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Directions
1.
Cut chili peppers into small pieces. Place all the peppers in a blender container or food processor bowl. Cover and blend or process until ground. Set aside.
2.
In a Dutch oven brown half of the meat in hot oil. With a slotted spoon remove meat from pan; set aside. Add remaining meat, onion, garlic, cumin, and the ground chili peppers. Cook until meat is brown.
3.
Return all of the meat to the Dutch oven. Stir in tomatoes, broth, water, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/4 to 1-1/2 hours or until meat is tender, stirring occasionally. Serve with cooked kidney beans, if desired. Garnish each serving with pickled peppers, if desired. Makes 6 servings.
Nutrition information
Per serving: Calories 367, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 120 mg, Sodium 455 mg, Carbohydrate 10 g, Fiber 3 g, Protein 48 g. Daily Values: Vitamin A 27%, Vitamin C 41%, Calcium 4%, Iron 42%. Percent Daily Values are based on a 2,000 calorie diet.
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S O B Texas Chili
S O B Texas Chili

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.

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