Real Texas Chili
photo by Feisty
- Ready In:
- 1hr 50mins
- Ingredients:
- 19
- Yields:
-
4 quarts
- Serves:
- 8
ingredients
- 2 1⁄2 lbs top round beef, trimmed and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 cup chicken broth
- 1 cup tomato sauce
- 1 beef bouillon cube
- 1 chicken bouillon cube
-
First Seasoning Dump
- 1 tablespoon onion flakes
- 1⁄2 teaspoon cayenne
- 4 tablespoons chili powder
-
Second Seasoning Dump
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 1⁄2 tablespoons chili powder
- 1⁄4 teaspoon cayenne
- 1 (1/4 ounce) packet sazon goya
-
Third Seasoning Dump
- 1 1⁄2 tablespoons chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon brown sugar
- 1⁄4 teaspoon garlic powder
directions
- Brown beef in oil until beef is gray, do not drain. Add broths, tomato sauce, and boullion cubes and bring to a boil. Add First Dump and reduce heat to a slow simmer. Cover and simmer for one hour.
- Add Second Dump and adjust liquid with more broth if necessary. You don't want it too thin, you want a nice thick "gravy" to your chili. Cover and cook another 30 minutes.
- Add Third Dump, cook about 5-10 minutes longer and serve.
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Reviews
-
YUM!!! I've made this repeatedly and finally took the time for the review. First of all, I don't eat tomatoes - of any sort, and my dad's chili always had tons (of all varieties - stewed, paste, sauce, etc.). When I saw this recipe and that it would be a nice thick texture, I was so excited because I do like chili. Now every time I say I'm going to make it, I am simply asked "What time is dinner?" This is a cold-weather staple in my house. The only thing I do differently is saute fresh chopped onion with the meat in addition to the minced. Top it with cheese, more onion, and serve it with crackers and be prepared to welcome a food coma with open arms!! Thank you, Feisty, for an awesome recipe!!<br/><br/>UPDATE: I made this fabulousness again tonight - this time for Frito pie and to top off my homemade tamales (see my review on those!), and I added some pinto beans and fresh chopped jalapeno. Feisty, no matter what you do to this, it doesn't fail to disappoint! Thanks, again!
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YEE-HA! Totally chili, totally awesome, totally a fabulous chili and even though I am from the Northeast (went to school in Oklahoma, can't forget those Texans!) I can appreciate greatness. Thank you for sharing and I will definitely bring this to my husband's and mine 1st talegate at Rutger's stadium this year (New Jersey). Most grateful for your sharing this winner. Lolly
RECIPE SUBMITTED BY
I'm a 48 year old newlywed, just married June 7, 2008. We have 15 and 17 year old boys who are very grateful for my cooking abilities! We live in a small lake community about an hour outside of Dallas, and wouldn't trade Country Life for anything. I'm an accountant for a large commercial real estate firm in downtown Dallas, but on the weekends we travel all over the state and participate in the CASI (Chili Appreciation Society International) chili cookoffs and raise money for charity. It's a great way for us to do something together, and we've met tons of fun people.
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