Ken's Texas Chili
- Ready In:
- 2 lbs ground beef
- 1⁄2 teaspoon garlic powder
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 tablespoons all-purpose flour
- 1 tablespoon dried oregano
- 2 (14 ounce) cans beef broth
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 (15 1/2 ounce) cans pinto beans
- In a stockpot over medium heat, brown ground beef until no longer pink. Drain off the fat, but leave approximately 2 Tablespoons of fat in the pan.(The fat will give it that real Texas chili taste) In a small bowl stir together the garlic powder, chili powder, cumin and flour. Sprinkle the flour mixture over the meat and reserved fat, and stir until the meat is evenly coated.
- Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper and bring to a low boil. Add the beans, 2 to 3 cans depending on how many beans you like. If you want your chili thinner, do not drain the beans otherwise drain off the liquid. Reduce heat to low and simmer for 20 minutes then serve.
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Definitely different from the traditional chili we know - yet made for real comfort food back in February when the temps were minus 40. Liked the flavor made by sprinkling the flour mix over the meat and reserved fat. Going to keep that in mind when making casseroles. Next time around to make this chili more like the one the family is familiar with - will add a can of kidney beans along with the pinto beans.