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
  • hours.
  • 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

Reviews & Comments 5

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  • rosemaryblue 10 years ago
    Lawd, lawd, does this ever sound good to me, and it's still "morning"! Think I'll make it today! Will let you know.
    Was this review helpful? Yes Flag
  • debbie919 10 years ago
    This is the real deal...I always use the "chili meat", and to be honest, I do like a tad bit of tomatoes in mine. No beans though! They go on the side....*grins*
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    " It was excellent "
    zena824 ate it and said...
    This sounds so good to me....!!!!!
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  • linebb956 10 years ago
    To a Texan it would be sacrelegious... I'm a transplant. I myself like one I call a wimpy chili. My sister started making it in the 50's so the kids would eat it... I still like that one. It's not posted, it's in my head... will try to figure out how to put it to paper..

    BUT ... IF YOU LIKE BEANS... GO FOR IT. Make it to your taste... check out the groups for the have it your way...chili. There are more recipes and discussion there! Join us!
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  • mrspotatohead 10 years ago
    Sounds exceptional. Can I add beans, or would that be sacrelegious?
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