Recipe by MacChef
While some say "authentic" Texas chili has no beans in it, I beg to differ. I'm a born and bred Texan and have always had beans in my chili. With that, if you want to leave the bean out, go for it! It's still delicious! The process of adding spices at different times during the cooking is an old chili cookoff technique to get the most taste....and yes, this is a chili cookoff winner!
- 2 lbs chuck tender roast, trimmed and cut into small cubes
- 2 tablespoons vegetable oil
- 16 ounces beef broth
- 16 ounces chicken broth
- 1 (16 ounce) canfire roasted diced tomatoes
- 3 pitted dry pack prunes
- 2 (16 ounce) cans chili beans
- 1 -2 tablespoon TABASCO® brand Chipotle Pepper Sauce (optional)
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 beef bouillon cubes
- 1⁄2 teaspoon salt
- 1 tablespoon new mexico chile powder
- 2 teaspoons cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 4 tablespoons new mexico chile powder
- 1 1⁄2 tablespoons cornmeal
- 1⁄2 teaspoon oregano
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper
Directions See How It's Made
- In a heavy pot, brown meat in vegetable oil. Drain excess oil. Add beef broth, chicken broth, tomatoes, prunes, tobasco and spice mix #1. Bring to a boil, lower heat, cover pot and cook for about 2 hours.
- Remove prunes and chop finely and add back to the pot (the sweetness really balances the heat without tasting sweet). Add water if necessary. Add beans and continue cooking until meat is tender.
- 45 minutes before serving add spice mix #2 and cook over low heat.
- 15 minutes before serving add spice mix #3 and continue cooking over low heat.
- Salt to taste and serve! Definately even better the next day. If making ahead cool and refrigerate after second spice mix addition has cooked. Warm next day and add third spice mix before serving.