Texas Chili
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon whole cumin seed
- 1⁄4 lb bacon, diced
- 2 lbs beef chuck, diced 1/8 inch
- 3 onions, chopped
- 6 cloves garlic, minced
- 6 jalapenos, seeded & chopped
- 2 teaspoons salt
- 4 tablespoons chili powder, more to taste
- 1 tablespoon oregano
- 1 (28 ounce) can tomatoes, including juice
directions
- Toast the cumin seeds for 10 minutes at 375º and set aside.
- (I use my toaster oven for this step).
- In a 6 quart kettle saute the bacon until clear.
- Add meat, onions, garlic& jalapenos; cook& stir on high heat until browned.
- When meat is brown and onions are clear add the rest of the ingredients, mashing up the tomatoes by hand.
- Simmer 1 hour.
- Correct seasonings.
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Reviews
-
What a DEE-licious chili! I used a nice thick bacon from Whole Foods. Three strips was 1/4 #, but I was asked to add one more strip **rolling my eyes** so I did. The bacon was so lean, I added a wee bit of bacon grease to keep it from sticking. I went through the motion of toasting the cumin seeds twice because I burnt the first batch. I don't know why, but 10 minutes in my toaster oven at 375 was too much. I used all 6 jalapeno peppers. I also doubled the chili powder. I used recipe-ready chopped tomatoes. I really thought I was going to miss beans in my chili...not a chance. This is awesome and hearty. (Second bowl, we sprinkled a little shredded cheese on top) :)
RECIPE SUBMITTED BY
tgobbi
United States
Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.