2 hrs 55 mins
2 hrs 25 mins
In Texas, putting beans in chili is prohibited by state law. This recipe does not use beans. Nor does it use tomato sauce or paste, common ingredients in so called "award-winning" chili recipes. If you're looking for authentic chili, this one's the real McCoy; an authentic recreation of the chili that was served in the days of the trail drives - where chili is said to have originated. Take your sweet time making this chili...nice and slow. Good Texas chili has to have time to ripen.
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Units: US | Metric
- 3 lbs beef chuck, boned and cut into 1 1/2-inch cubes and trimmed of fat
- 1 tablespoon bacon drippings
- 6 dried ancho peppers
- 5 cups cold water, divided
- 1 tablespoon oregano
- 1 tablespoon cumin seed, crushed
- 2 teaspoons salt
- 2 teaspoons cayenne
- 2 garlic cloves, peeled and crushed
- 2 tablespoons masa harina (Mexican hominy flour)
- 1Grind the meat through the coarse blade of a meat grinder.
- 2In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
- 3Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
- 4Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
- 5Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
- 6Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
- 7Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
- 8Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
- 9Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
- 10If the mixtures is too thick, thin it with a small amount of boiling water.
- 11Taste and adjust seasonings.
- 12Serve with hunks of smokin' hot cornbread and a tall iced tea.
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Nutritional Facts for Real Texas Chili (Chili Con Carne)
Serving Size: 1 (450 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 600.4
- Calories from Fat 384
- Total Fat 42.6 g
- Saturated Fat 16.4 g
- Cholesterol 158.5 mg
- Sodium 923.0 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 4.1 g
- Sugars 0.1 g
- Protein 41.9 g