Community Pick
Chili (Real Texas Chili)
"There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne."
photo by limeandspoontt
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 lb lean beef
- 1 lb breakfast sausage (NOT links)
- 6 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 large white onion, finely chopped
- 3 garlic cloves (minced)
- 3⁄4 teaspoon Mexican oregano (dry)
- 1 teaspoon salt
- 1 1⁄2 teaspoons cayenne pepper (optional)
- 2 tablespoons masa harina flour or 2 tablespoons cornmeal
- 8 ounces water
directions
- The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
- Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
- Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture.
- Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes.
- Chow down.
- This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .
Questions & Replies
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Reviews
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This chili is AMAZING... very authentic! For those trying to adjust seasonings, a helpful hint: cayenne pepper is the hot one... chili powder is the depth one. If you don't want it HOT, leave the chili powder amount the same, but adjust the cayenne. If you like it zippy without much depth, leave the cayenne pepper the same and adjust the chili powder. Great recipe!! -
Excellent chili! I did make a couple adjustments though. I made a double batch so that I could freeze the left overs. I did add some cubed venison but did not double the chile powder for my double batch ( I have 2 small children that I knew would not like the heat) I did double the cayene but wish I hadn't because when I tasted it I knew it would still be too spicy for them. In order to tone it down a little I added a can of tomatoe paste. It turned out perfect! I try not to change recipes the first time I make them but I know this recipe would be perfect as written for a true chili lover and will make it that way next time we have an adults only meal. Served with cheese, sour cream, and Fritos!!! Gonna use the left overs as topping on baked potatoes. -
As stated by the author, "it was born on the cattle trails." I call mine "Cowboy Chili." There are no beans because there was no refrigeration and the pot could be eaten out of for days. A fresh pot of beans was always prepared and the chili served on top. I add other spices like dry mustard and coriander, etc. A tablespoon of Vinegar adds a little tangy kick too. I prefer to use the thin sliced picanha meat, but left simmering long enough, it will tenderize any meat until it falls apart. Enjoy. Because there are no tomatoes, you will not get heartburn from this chili. I always say, "If you add tomatoes to chili, you no longer have chili, you have spaghetti sauce."
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This was really excellent and I'll admit I had my doubts. I wanted Texas style chili for friends who are Texan transplants so authenticity was key. I was shocked that Texas chili is basically just a lotta meat, a lotta water, and an onion. But it was delicious! A huge hit at our Super Bowl party. Served with fritos, cheese and sour cream. -
I agree that this is authentic Texas chili. My grandmother's chili NEVER had any tomatoes, beans, spaghetti or any other contaminants. Our version although does not contain pork sausage, instead we used suet or shortening. We also added equal amounts of paprika to chili powder, which really brings out the flavor. Great with a box of saltines. Glad to see this old recipe is still valued!
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Tweaks
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Born and raised in Texas, coming from a Chili eating family, that looks like someone opened a CAN of Chili and dumped it on a plate! Good Lord! And IF you want True Chili, you DON'T put beans in it! You pick a meat, brown it up all nice and dark, THEN start adding the "trimmings". I prefer to make mine with beef-tips, but have been known to use ground beef when I didn't have the other. Also, in my family, NO two pots of Chili are EVER the same! I can make it way too spicy, like my son loves it, OR I can knock it down a few notches, so I can still feel the kick in the back of my throat, but it ALWAYS comes out mighty tasty! My dad likes to make his spicy enough, you'll wanna slap your grandma! LOL And he HAS won quite a few Chili Cook-offs in his time! -
Instead of a bunch of dry cayenne, I chop up several pablono, red chili, and jalapeno peppers and cook them in some oil with the garlic and onion. I usually mince in food processor before adding it back in. Tell Texas chili should have a couple chili's in it. Just saying.
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Made this chili for dinner tonight. So glad I found this recipe! It was so easy and so delicious! Hubby isn't a fan of beans so this was right up his alley. A bit hot for the kiddos, so I'll ease up on the cayenne next time. Switched out the water for beef stock and added a bit more cumin and garlic per our personal tastes, but otherwise we followed the recipe as is. I will definitely be making this again!
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Born and raised in Texas, coming from a Chili eating family, that looks like someone opened a can of Hormel Chili and dumped it on a plate! Good Lord! And IF you want True Chili, you DON'T put beans in it! You pick a meat, brown it up all nice and dark, THEN start adding the "trimmings". I prefer to make mine with beef-tips, but have been known to use ground beef when I didn't have the other. Also, in my family, NO two pots of Chili are EVER the same! I can make it way too spicy, like my son loves it, OR I can knock it down a few notches, so I can still feel the kick in the back of my throat, but it ALWAYS comes out mighty tasty! My dad likes to make his spicy enough, you'll wanna slap your grandma! LOL And he HAS won quite a few Chili Cook-offs in his time!
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My family likes spicey, but not too hot. Substitute the cayenne with finely chopped ancho chilies; almost the same taste with half the heat.
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RECIPE SUBMITTED BY
donniestaggs
Carrollton, Texas
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