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    Chili (Real Texas Chili)

    Chili (Real Texas Chili). Photo by Vicki in CT

    1/1 Photo of Chili (Real Texas Chili)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Wing-Man's Note:

    There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne.

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    Units: US | Metric


    1. 1
      The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
    2. 2
      Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
    3. 3
      Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture.
    4. 4
      Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes.
    5. 5
      Chow down.
    6. 6
      This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .

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    Ratings & Reviews:

    • on September 11, 2010

      This chili is AMAZING... very authentic! For those trying to adjust seasonings, a helpful hint: cayenne pepper is the hot one... chili powder is the depth one. If you don't want it HOT, leave the chili powder amount the same, but adjust the cayenne. If you like it zippy without much depth, leave the cayenne pepper the same and adjust the chili powder. Great recipe!!

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    • on October 24, 2009


      Excellent chili! I did make a couple adjustments though. I made a double batch so that I could freeze the left overs. I did add some cubed venison but did not double the chile powder for my double batch ( I have 2 small children that I knew would not like the heat) I did double the cayene but wish I hadn't because when I tasted it I knew it would still be too spicy for them. In order to tone it down a little I added a can of tomatoe paste. It turned out perfect! I try not to change recipes the first time I make them but I know this recipe would be perfect as written for a true chili lover and will make it that way next time we have an adults only meal. Served with cheese, sour cream, and Fritos!!! Gonna use the left overs as topping on baked potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010


      This was really excellent and I'll admit I had my doubts. I wanted Texas style chili for friends who are Texan transplants so authenticity was key. I was shocked that Texas chili is basically just a lotta meat, a lotta water, and an onion. But it was delicious! A huge hit at our Super Bowl party. Served with fritos, cheese and sour cream.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (70)

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    Nutritional Facts for Chili (Real Texas Chili)

    Serving Size: 1 (137 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 331.9
    Calories from Fat 214
    Total Fat 23.8 g
    Saturated Fat 8.2 g
    Cholesterol 87.3 mg
    Sodium 863.6 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 2.9 g
    Sugars 1.3 g
    Protein 23.3 g

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