Texas ChiliFrom linebb956 9 years ago
- About 2-3 lbs. of beef, preferably a chuck or round shopping list
- 1/2 lb. of good smoked bacon shopping list
- 2 large onions, chopped shopping list
- 1 green pepper minced fine shopping list
- 2 Tb. ground cumin (or more to taste) shopping list
- 1-2 Tb. good quality chili powder I swear by Gerhardt's shopping list
- 1-2 Tb. paprika (for color and less heat) shopping list
- 2-4 cloves garlic minced shopping list
- water shopping list
- salt and pepper to taste shopping list
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.
- Then 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 in the bacon.
- Those who want can drain off some of the fat, but it won't be true Texan if you do!
- When it's soft, throw in the cumin, chile powder, and paprika and cook briefly.
- Return the meat, cover with water and bring it to a boil.
- Taste and add salt, then cover and set it to simmer for a couple of
- Thicken as needed with cornmeal or stale tortillas. Serve with sour cream or diced onions and, of course, beer. Like all good chilis this is best made a day in advance and reheated