Carolyn's Texas Chili

Submitted by cmacooks

"Well, I'm a Texan, and this is one of those recipes ya come out the womb ready to make. We like ours spicy. I had to write down my recipe in order to enter a Kosher (yep!) Chili Cookoff. So, here goes! Enjoy...Please note that a TRUE Texas Chili does not have beans, but add them if you must."

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 4-6

ingredients

• 2 lbs ground chuck
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 3 tablespoons ground cumin, to taste
• 6 tablespoons chili powder, preferably gebhardts
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 16 ounces tomato sauce
• 1 (14 ounce) can diced tomatoes with juice, drained
• 4 cups beef broth
• 2 teaspoons salt, to taste
• 1 teaspoon cayenne pepper, to taste,maybe more
• 2 pickled jalapeno peppers, chopped,to taste

directions

1. Heat olive oil on medium low in large soup pot.
2. Add cumin, oregano and chili powder, and stir for about 2 minutes to release the oils of the spices.
3. Add onion, garlic and meat, and brown meat.
4. Drain fat, if needed.
5. Add all other ingredients, except for the masa.
6. Bring to a boil; lower heat and simmer, covered, for at least an hour, maybe longer.
7. If needed, add about 1/2 cup of masa which has been mixed with beef broth or water to make a smooth, thick and flowable consistency.
8. Stir, and cook for 5-10 minutes, taste for seasonings and consistency, and add more masa mixture if needed.