How to make it

  • Cube the beef into bite-sized chunks.
  • Dice the bacon.
  • Heat a large heavy pot, fry the bacon until almost crisp.
  • Scoop it out and set aside (so it won't burn).
  • Fry the meat in the bacon fat until browned on all sides you may have to do this in batches.
  • Scoop out the meat and add to the bacon.
  • Saute the onions (and garlic if you're using it) in the bacon.
  • (Those who really get concerned can drain off some of the fat, but it won't be true chili at that point.)
  • When it's soft, throw in the cumin, chile powder, and paprika and cook briefly about 2 minutes
  • Return the meat, cover with water (try not to use chlorinated water, if you have chlorinated water leave a large container on the counter overnight for the chlorine to evaporate and bring it to a boil.
  • Taste and add salt, then cover and set it to simmer for a 2 hours.
  • Thicken as needed with cornmeal or stale tortillas.
  • Serve with sour cream or cottage cheese, diced onions and, of course,
  • beer and bread.
  • Like all good chilis this is best made a day in advance and reheated

People Who Like This Dish 2
Reviews & Comments 3

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  • Grace1967 7 years ago
    Don't you mean to saute the onion with the bacon & beef since you put them together after you fry the meat? please let me know I am wanting to make this for a chili cookoff
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  • zuzuela 10 years ago
    yummy yummy in my tummy!!!
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  • linebb956 11 years ago
    Oh yeah... this is good... and Texas is proud of you! NO BEANS!

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