Recipe by tgobbi
This is the chili I serve at my annual chili dinner. It's direct from "The Frugal Gourmet Cooks American." You'll probably want to cut back on the jalapenos, especially the first time you make the recipe. The author insists that "genuine" Texas chili is made without beans but you can add a can of kidney beans if you like.
- 1 tablespoon whole cumin seed
- 1⁄4 lb bacon, diced
- 2 lbs beef chuck, diced 1/8 inch
- 3 onions, chopped
- 6 cloves garlic, minced
- 6 jalapenos, seeded & chopped
- 2 teaspoons salt
- 4 tablespoons chili powder, more to taste
- 1 tablespoon oregano
- 1 (28 ounce) can tomatoes, including juice
Directions See How It's Made
- Toast the cumin seeds for 10 minutes at 375º and set aside.
- (I use my toaster oven for this step).
- In a 6 quart kettle saute the bacon until clear.
- Add meat, onions, garlic& jalapenos; cook& stir on high heat until browned.
- When meat is brown and onions are clear add the rest of the ingredients, mashing up the tomatoes by hand.
- Simmer 1 hour.
- Correct seasonings.