Prep 30 mins
Cook 2 hrs
I got this recipe from a Texas Magazine. "Bob Horton is the author of "Basic Texas Red" and has participated in one or the other of the Terlingua cook offs each year since 1990. Bob's competition chili is a little spicier than this toned-down version which he created for eating by the bowlfuls." I've tried this version of Bob's chili and it is an excellent example of good Texas chili. Enjoy!
- 6 tablespoons chili powder
- 3 tablespoons onion powder
- 2 teaspoons garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄2 teaspoon ground oregano
- 1 tablespoon paprika
- 3⁄4 teaspoon salt (or salt to taste)
- 3 lbs lean boneless beef roast or 3 lbs round steaks
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can chicken broth
- 1 (14 1/2 ounce) can beef broth
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- Dice or coarsely ground beef.
- Combine first 8 ingredients in a small bowl; divide into thirds, and set aside.
- Brown the meat in a large pot; drain well.
- Add tomato sauce, chicken broth, and beef broth and simmer, covered, 2 hours or until meat is tender, adding 1/3 of the chili powder mixture after each half hour of cooking.
- Add cumin and brown sugar with the last portion of the chili powder mixture.
- Chili should cook about 30 minutes longer.