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Texas Chili Recipe
Chef's Note
There are as many recipes for chili as there are chili cooks, but most Texans will tell you that real Texas chili contains no beans. Here is a basic Texas-style recipe which you can individualize to your own taste. Some people use fresh chilies, some add a pinch of brown sugar or a little beer, others thicken their chili with a little masa flour or arrowroot. The amount of chili powder depends on your taste and on the particular blend you use. There are many different chili powders - some mild, some fiery - so experiment (but be careful!) This is a perfect make-ahead dish, since many cooks insist it's always better the next day.
Ingredients
For 4 - 6 servings
- 1 kg (2 lb.) beef sirloin or round, trimmed and cut into 1/2'' cubes
- 2 tbsp. vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 250 ml (8 oz.) tomato sauce
- 250 ml (1 cup) chicken broth
- 250 ml (1 cup) beef broth
- 2 to 4 tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. Tabasco (optional)
- salt and pepper
Method
- In a deep heavy skillet or Dutch oven, heat the vegetable oil. Add the cubed beef and brown on all sides.
- Add the onion and garlic and continue cooking until the onion is soft.
- Add the tomato sauce and the chicken and beef broths and simmer uncovered for 1 hour, adding a little water if the mixture become too dry.
- Add the chili powder, cumin, salt and pepper to taste, and Tabasco if using. Simmer 30 minutes longer. Serve with tortillas, crackers or corn bread.
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