This is true Texas Chili. Lots of meat, NO BEANS, and a nice sweet, slow burn. The only not "from scratch" ingredient is the V-8 juice...which can be substituted with tomato sauce. It's a family & friend favorite -- I hope you enjoy!
- 2 lbs ground beef (the thicker the grind, the better)
- 1⁄4 cup Worcestershire sauce
- 4 cups chicken stock
- 1 large onion (I like red for the sweetness)
- 1 head garlic
- 1 jalapeno
- 1 teaspoon liquid smoke (hickory or mesquite)
- 1 (6 ounce) can diced tomatoes
- 2 cups v- 8 vegetable juice (or other vegetable juice)
- 1⁄2 teaspoon allspice
- 2 -4 tablespoons cumin
- 1 tablespoon beef bouillon (fully dissolved)
- 4 -5 tablespoons chili powder
- 1 lime, juice of, only
- 1 tablespoon honey or 1 tablespoon molasses
- 1 tablespoon cayenne powder
- sour cream
- extra-sharp cheddar cheese
- saltine crackers
- **A lot of the measurements are to taste.**.
- Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & sauté garlic & onions until fragrant & slightly brown.
- Add meat & brown.
- Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
- Mix well.
- Reduce heat to low & simmer for 5 -10 minutes.
- Add tomatoes.
- Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
- Cover Dutch oven & simmer for 30 minutes.
- Add remaining ingredients.
- Continue simmering until chili becomes thick & hearty (about an hour or more).
- Be sure to taste throughout cooking process & feel free to add to the chili.
- If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
- Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.