Cook1 hr 40 mins
There are a million variations on chili, but only one true Texas-style chili. Once you eat this you'll find it difficult to eat the others. You can add pinto beans at the end, if you must, but you know we don't. This is very close to what we cook in the cookoffs--you don't think I'd post the actual recipe do you? :-) Note: Sazon Goya is a seasoning made from coriander and annato and adds flavor and color. You can find it in the Mexican section of most grocery stores, but you can omit it if you can't find it. Sazon is the seasoning, Goya the brand; Accent brand also makes a Sazon seasoning.
- 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
- 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.
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!!
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!
This chili rocks!!!!! I used venison and my only complaint was that I didn't double the recipe. My husband was out ot town (deer lease)and I had to call him to hurry home before I ate it all. He agreed this will be our new chili recipe from now on. Thanks a bunch for sharing.
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