Texas Style Chili
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 3 1⁄2 - 4 lbs beef blade steaks (I use pre-cut stew meat from the store)
- 1⁄4 cup salad oil
- 2 cups chopped onions
- 3 -4 medium green peppers, dices (I don't dice the onions or peppers, but cut them up into "chunks")
- 4 cloves garlic (I slice mine)
- 1 (2 ounce) can tomato paste (if you like it thicker, use 2 cans)
- 1⁄3 cup chili powder
- 1⁄4 cup sugar (or substitute)
- 2 tablespoons salt
- 2 teaspoons oregano
- 3⁄4 teaspoon pepper
- 1⁄2 cup cheese (to garnish)
directions
- Cut steak into 1/2" cubes.
- Brown meat in oil (I just dribble olive oil on the bottom of the pan, as the meat makes alot of liquid anyway).
- Add onions (or reserve 1/2 cup for use later) peppers, and garlic to drippings in pan over medium heat.
- Cook 10 minutes stirring occasionally.
- Add more oil if necessary.
- (Note: As I"chunk" my pepers and onions, it takes a bit longer than this for them to soften up).
- Return meat to pan and add tomatoes and their liquid and remaining ingredients, except cheese and set aside onions.
- (Note: When I want it thicker, I use a 28 oz. can of tomatoes as I use the 2nd can of tomato paste).
- Heat to boiling, then reduce to low, cover and simmer approx.
- 1 1/2 hours or until meat is fork tender, stirring occasionally.
- Spoon chili into large bowls, sprinkle cheese and add onions if desired.
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Reviews
-
O.K., will be gentle for 1st time post-er. I liked it, and although you get brownie points for not using beans, you get a ding for using sugar. A definate Texas Chili no-no. I know you got this somewhere else, but you don't have to spread the mistake to others. Also, us diehard Texans would never, ever recommend a chili with any kind of side! Texas Chili is a man's man meal. Hearty, spicy, stand-alone. (in secret I like mine with rice or over butter noodles)