Texas Chili

READY IN: 2hrs 45mins
Recipe by fraserwag

Fantastic chili recipe. You can use dried ancho, pasilla, adobo or other peppers. Pasilla is a good choice for a mild level of spice. Use bottled hot sauce per bowl to kick it up for the real heat lovers. This recipe copied from the following url: http://www.greatchilirecipes.net/awful_good_texas_chili.html Stored here as insurance in case the original site ever disappears.

Top Review by Ironwulf

This is possibly the most outstanding TEXAS chili recipe I have found. It is certainly one of the most authentic recipes calling itself TEXAS CHILI.
If it has beans, it AIN'T Texan. Chili originates from a spiced salsa. Beans were an extravagance the poor could not afford.
Thank you very much for sharing !

Ingredients Nutrition

Directions

  1. In a large, cast-iron kettle, fry bacon crisp. Remove and discard bacon saving the fat.
  2. Add meat, onion and garlic and saute in bacon fat until meat is gray.
  3. Stir in tomato paste, then add spices and mix well through the meat.
  4. Pour in beer. Stir thoroughly and remove from heat.
  5. Remove stems and seeds from dried chili pods.
  6. Boil chili pods in a covered saucepan with water for 15 minutes.
  7. Put peppers and water into blender and blend into thick sauce.
  8. Pour sauce into kettle with meat; stir and simmer for 2 hours, checking after 1 1/2 hours.
  9. If chili needs thickening, add a tablespoon of masa harina. If chili is too thick, add water sparingly.
  10. For hotter chili, add cayenne pepper or Tabasco sauce to individual bowls.

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