Prep 30 mins
Cook 2 hrs
I have served this many times for Monday Night Football parties. Yes, it has beans and tomatoes and I'll call it Texas Chili, if I want to. Don't hate.
- 1⁄4 cup all-purpose flour
- 1 1⁄2 lbs beef stew meat, cut into 3/4-inch pieces
- 5 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 (16 ounce) cans whole tomatoes, undrained and cut-up
- 2 (16 ounce) cans red kidney beans, drained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon dried crushed red pepper flakes
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground oregano
- Place flour in a large zip-top plastic bag.
- Add beef; shake to coat.
- Heat 3 T oil in Dutch oven; add beef and any remaining flour.
- Brown beef over medium-high heat; remove beef from pan; set aside.
- Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
- Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
- Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
- Uncover; simmer stirring occasionally 30-60 minutes longer.
Props to you for knowing Texas Chili isn't supposed to have beans. Bad on you for knowing this and still calling it Texas Chili. We pride ourselves on our chili and what's in it and what's not in it. That's why Texas Chili has such a great reputation. No veggies, no tomato chunks, no beans, and spicy hot. Without these guidelines, it could be Wisconsin Chili, or Yankee Stew. Maybe you could re-title as Football Chili?
I only used a pound of beef cubes but followed the rest of the recipe as written. My husband thought it needed more spice so I took a bowl out and let him season the rest of the chili. He added a tablespoon of pepper and some more chili powder and then he said it was good. I have never had Texas Chili so I have nothing to compare this too but we enjoyed it. Personally I think I will stick with chili made out of hamburger though, I wasn't crazy about the small chunks of meat.
I've no experience with 'authentic' texas chili, and I did like this. A bit more 'heat' would be good. Used only about 1 lb of beef round steak, 19oz of black beans and 4oz of tomato sauce (all I had). Added a bit of ground beef. Left out the beans for the 1st hour of simmering. Was quite thick so for the last 30min of simmering I left the cover on. Let it sit overnight before eating.