Texas-Style Chili

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If you're not from the Lone Star state, taste this extra-hot, authentic chili at your own risk!

Prep Time: 20 mins

Total Time: 1 hr 35 mins

Servings: 6 srvings

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Ingredients

20 small dried hot chili peppers or 2 tablespoons crushed red pepper
2 dried ancho peppers or 2 tablespoons chili powder
3/4 pound beef round steak, cut into 1/2-inch cubes
2 tablespoons cooking oil
3/4 pound boneless pork, cut into 1/2-inch cubes
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 14-1/2-ounce can beef broth
1 12-ounce can beer
3 cups hot cooked pinto beans and/or hot cooked rice
Sliced jalapeno peppers (optional)

Directions

Crush hot chili peppers, if using. Remove stems and seeds from ancho peppers, if using; cut into 1-inch pieces. Put hot peppers and ancho peppers into a blender container or food processor bowl. Cover and blend or process until ground. Let pepper dust settle before opening blender or food processor. (If using crushed red pepper and chili powder, stir them together.) Set aside.

In a large saucepan or Dutch oven cook half of the meat in hot oil until brown. Remove meat and set aside. Add remaining meat, onion, garlic, cumin, paprika, ground black pepper, and ground chili pepper mixture (or the crushed red pepper and chili powder mixture, if using). Cook until meat is brown. Return all meat to saucepan. Stir in beef broth and beer. Bring to boiling. Reduce heat and simmer, covered, for 45 minutes. Uncover and simmer about 30 minutes more or until meat is tender and sauce is desired consistency, stirring occasionally. Serve with hot cooked pinto beans or rice. Garnish with sliced jalapeno peppers, if desired. Makes 6 servings.

Make-Ahead Tip

Prepare chili; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen chili to saucepan. Cook over medium heat until heated through, stirring occasionally to break apart.

Nutrition Facts

Calories 340, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 44 mg, Sodium 445 mg, Carbohydrate 34 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Chili

Chili is an all-American favorite--and one that lends itself to much interpretation. In fact, once you factor in the regional trends and personal tastes, there may be as many variations on how to make chili as there are people who make it. While most recipes use some combination of the same basic ingredients--meat, beans, peppers, tomatoes and spices--chili aficionados are particular about their tastes.

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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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