TNT Chili
If you like chili with beans, add some pintos to this spicy beef sirloin chili.
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3 pounds boneless beef sirloin, cut into 1/2-inch cubes, or 3 pounds ground beef
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1 large onion, chopped
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4 cloves garlic, minced
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1/4 cup cooking oil
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2 cups water
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1 8-ounce can tomato sauce
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5 to 6 tablespoons chili powder
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1/4 cup Masa Harina (optional)
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1 tablespoon Hungarian paprika or regular paprika
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1 tablespoon ground cumin
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1 tablespoon jalapeno juice
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1 teaspoon dried oregano, crushed
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1 teaspoon ground red pepper
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1 teaspoon salt
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Sliced green onions (optional)
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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