Wick Fowler's Authentic Texas Chili - Best Chili in Texas!

By OneEyeJack on April 02, 2009

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Ingredients

    1. 2 lbs ground beef ( I like chili grind or cubed chuck roast)
    2. 46 ounces tomato juice, Campbell -
    3. 15 ounces diced tomatoes, -drained-
    4. 1 medium onion, chopped
    5. 1 medium bell pepper, chopped
    6. 3 garlic cloves, chopped

Directions

  1. Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
  2. ADD the following and stir:.
  3. 1 - 46 oz can of Campbell tomato juice.
  4. 1 - 15 oz can diced tomatos - drained -.
  5. ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
  6. COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
  7. For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
  8. Stir into chili and simmer 30 minutes.
 
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