Prep 30 mins
Cook 1 hr 30 mins
Well, I'm a Texan, and this is one of those recipes ya come out the womb ready to make. We like ours spicy. I had to write down my recipe in order to enter a Kosher (yep!) Chili Cookoff. So, here goes! Enjoy...Please note that a TRUE Texas Chili does not have beans, but add them if you must.
- 2 lbs ground chuck
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 3 tablespoons ground cumin, to taste
- 6 tablespoons chili powder, preferably gebhardts
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 16 ounces tomato sauce
- 1 (14 ounce) can diced tomatoes with juice, drained
- 4 cups beef broth
- 2 teaspoons salt, to taste
- 1 teaspoon cayenne pepper, to taste,maybe more
- 2 pickled jalapeno peppers, chopped,to taste
- Heat olive oil on medium low in large soup pot.
- Add cumin, oregano and chili powder, and stir for about 2 minutes to release the oils of the spices.
- Add onion, garlic and meat, and brown meat.
- Drain fat, if needed.
- Add all other ingredients, except for the masa.
- Bring to a boil; lower heat and simmer, covered, for at least an hour, maybe longer.
- If needed, add about 1/2 cup of masa which has been mixed with beef broth or water to make a smooth, thick and flowable consistency.
- Stir, and cook for 5-10 minutes, taste for seasonings and consistency, and add more masa mixture if needed.