anyone have a good texas recipe

Here’s my recipe. The more times you cook, the more adjustments you will make.

• 2 lbs round steak
  
• 1 can tomato sauce
  
• 2 cans chicken broth
  
• 1 onion cut into small pieces (no flakes)
  
• 2 fresh jalapeños minced (not pickled)
  
• 3 oz container of Gepharts chile powder
  
• 4 cloves of fresh garlic minced (cloves are the small pieces that make up the bulb)
  
• Tablespoon or so of cumin (or you can lightly roast some fresh cumin in a frying pan and then crush it)
  
• Pinch of dried Mexican cilantro (This is optional. Its in the Mexican spice section. I keep it in a baggie and put a pinch of it in most things I cook)
  
• Some salt

Trim the meat and cut into ½ cubes (cut it yourself or else you just end up with hamburger meat). The cubed chile is definitely better.

Brown the cubed meat in the chile pot. (I also throw the strips of fat and bones in the pot as the meat is browning and once the meat is browned, pull them out and give to the dog)
One the meat is browned, add 4/5s of the bottle of chile powder, the cumin and salt
Stir until the meat is coated with the spices
Stir in the cut up peppers and onion and let it cook for a minute or two

Add the can of tomato sauce and stir
Add the cans of chicken broth and stir. If both cans don’t fit, add as the liquids boils down.

Bring to a slow simmer and add water as needed. I usually let it cook for several hours. Just keep adding water.

Do not cook with the lid on.

When its ready to eat, add the remaining chile powder and cook for 15 more minutes

Use the fresh stuff (onions, garlic, peppers etc.), not the dried flakes etc. It doesn’t add much to the work but the flavor is better.

Just use the Carroll Shelby mix!

2 lbs ground beef, venison, or bear
1 can tomato sauce
2 cups water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper

Add a packet of Sauzon Goya to your chili and you'll be surprised how much better it tastes. I always add a couple tablespoons of masa dissoved in water, too, to thicken it up.

Use the recipe on the back of the Gebhardt's Chili Powder bottle. I won first place at a chili cookoff one time using that exact recipe.

Here's a recipe I've used for almost 15 years. I've modified it a little:

2 pds. beef (ground, steak, whatever; I used GB for ease)
4 small onions (chopped)
2 medium green peppers (chopped)
3 cans drained kidney beans (I now use black beans; leave them out at will)
2 packages chili mix
2 cans tomato soup
2 cans italian tomatoes (I puree them)
1/4 cup white vinegar
1 teaspoon chili powder
3 dried red chili peppers
1 teaspoon salt
1/2 teaspoon ground pepper
1 bottle beer (minus a couple of swiggs, if necessary!)

3 cans mushrooms, if you want; I don't

After browning meat, saute onions and peppers. Add to dutch oven or crockpot and add everything else, pretty much in order listed above (add mushrooms with beans). Cook for at least an hour.

[This message has been edited by 91AggieLawyer (edited 11/1/2006 4:07p).]

Texas Chili doesn't have beans

but, that does sound like a good recipe

Beans are an option. It won't detract from the taste if made without them.

Frank X. Tolbert: THE authority on Texas Chili?

No.

Tolbert threw corn meal into his chili (what?!) and claimed that tomatoes, onion and beans have no place in a bowl of red.

Beans are as Texan as you can get and you cannot flavor a bean better than to have it soak overnight in a vat of true Texas Chili ---- which by the way includes both onion and tomato.

Ducks

quote:

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Trim the meat and cut into ½ cubes (cut it yourself or else you just end up with hamburger meat). The cubed chile is definitely better.

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Why is this? I have always heard to just use ground beef.

Pinto or Kidney?

In my book, coarse ground is best. Add some chuck for textural variety on the proportional order of 3-1 in favor of the coarse ground.

Better yet ---- go with coarse ground and add in slices of venison sausage for textural/taste variety.

If you add venison and use beans, you've just made a pot of "Buck 'n Beans".

Beanwise, I like pinto, but if you want some variety, throw in some kidneys, again at about a 3-1 ratio.

Whenever possible, use fresh spices. Spices start losing flavor after so many months in the pantry.

get some of your venison made into chili meat. do about 1/3 venison and 2/3 ground beef.

by the way, i was kidding about the beans. i like beans in my chili. i'm partial to Kidney beans myself.

quote:

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Why is this? I have always heard to just use ground beef.

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Personal preference. I prefer the cubed steak over ground beef in my chili.

Well I just made a batch of chili. I combined Ducks' and AC's recipes and it turned out great. So I had both ground beef and cubed steak.

Thanks guys for the great recipes.

[This message has been edited by Usoos (edited 6/6/2007 10:01p).]