Recipe

Tex-mex Chili Authentic San Antonio Recipe

	Oldgringo / All my dishes 2 years, 2 months ago The authentic world-class Tex-Mex chili, Cornerstone of Tex-Mex Cuisine. Prep:10m Cook:40m Servings:6	Oldgringo
	beef chiles spices

Does this look good? Yeah! / Nope

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Ingredients

3 tablespoon melted lard

3 lbs coarse-ground beef chili meat

1-1/2 teaspoons salt

1 teaspoon black pepper

3 tablespoons grated or finely minced onion

2 minced garlic cloves

3/4 teaspoon dried Mexican orgegano leaves

1 teaspoon fine ground cumin

4-6 tablespoons Gebhardt's Chili Powder

6 cups beef broth

4 tablespoons all-purpose flour

Directions

Heat the fat in a heavy bottom cooking pot. Brown the chili meat in the hot oil until the water has boiled away and the beef is sizzling. Browning the beef in this manner greatly improves the flavor of the chili.

Add the salt, pepper, onions, Mexican oregano and cumin. Cook stirring until the onion has softened. Add the Gebhardt's Chili Powder and mix well.

Mix the flour into the broth without any lumps. Add the beef stock and flour mixture into the chili with liquid to cover the meat.

Bring the chili to a boil and reduce heat to barely simmering.While stirring to prevent scorching gently simmer for about 30 minutes or until the beef is tender.

Adjust seasoning to desired taste and serve with crackers and beans on the side or use as a sauce for tamales, enchiladas, etc.

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Comments

coffeebean53 2 years, 2 months ago said:
I've bookmarked this one to try. It sounds wonderful. Great post.

linebb956 2 years, 2 months ago said:
Yep... the real deal here... Mexican Oregano... no tomatoes.. no beans and your using Gebhardt's! Real Texas Chili!
Great post!
Linda

rosemaryblue 2 years, 2 months ago said:
Linebb956, you took the words right off my keyboard! I saw your post, and you said exactly what I was going to say!!!! My choice in Chili is Gebhardt's, no beans, Mexican Oregano, no tomatoes! Indeed, it is a great post!

thegoldminer 2 years, 2 months ago said:
Well I guess I will have to cook this, this weekend and take a couple of pics. Hmm, no kidney beans, kinda always liked the mix of textures of beef and beans. But then I make homemade sauce from the tomatoes I grow and add hamburger meat and just eat it without putting it on any noodles. RE format for pics,if you have photo shop, you can go to image size, check "constrain proportions" and make all your pics 90 DPI. For horizontal pics I pick 7 inches and it will automatically give the height. For vertical I use 5 inches wide, but making everything 90 DPI makes a nice fit on screens. See my Swedish Pancakes crepe recipe and you can see how my step x step pics turned out. Click on any pic and it should just about fill the screen. Best, JJ>

debbie919 2 years, 2 months ago said:
SOO glad to see you use no beans, either! This one's great!Thx!

cdlsmith 2 years, 2 months ago said:
O.k. I am guilty of putting beans and tomatoes in my what I thought was called chili. I guess I will have to call that concoction something else...Is Gebhardts available in the grocery store?

mellian 2 years, 1 month ago said:
I've been wanting an authentic Texas meat chili.

skystone 2 years ago said:
Let's hear it for the San Antonio Chili Queens!

kukla 1 year, 11 months ago said:
Yes!!!! I found it! And, well worth the work :)
Thank you ever-so-much for posting this! My next chili will be made this way :)

kukla 1 year, 11 months ago said:
My VISA is going to take a beating to get some of the ingredients, [prob on-line orders....] but well worth it, I have no doubts :)

jimrug1 1 year, 5 months ago said:
This sounds quite authentic. I have been looking for a good TexMex chile. Since I grow my own Chiles, I have not used store bought chile powder for years. I use to put beans in my chile but stopped years ago after reading a few chile books but still put a few tomatoes in. I will try your recipe and leave out the tomatoes... Thanks for a great post.... Jim

trev 6 months ago said:
Hi Old Gringo,
Well, I'm one who also who puts beans in with the beef, but I am hearing what you are saying on that matter and I am keen to try them separately. I think that the two being separate, would also add dimension to the dish anyhow. I am curious though, about the chili beef, how does it differ to normal? I would like to do this recipe as you have presented, if possible to maintain its authenticity. I can really see myself from here on, preparing this often. Thanks.

seagrass 2 months, 1 week ago said:
Sounds good, sounds like beef stew but with diff season. Maybe you could write to me why no tomato and beans on side. :)

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