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Texas-style Chili Recipe

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This recipe for Texas-style Chili, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lb beef chuck, cut into small pieces (ground beef can be substituted, if preferred)
4 tbsp vegetable oil
3 tbsp chile powder
1-2 cups beef stock
1 8 oz can tomato sauce
5 cloves garlic, minced or 1 tbsp garlic powder
1 yellow onion, finely chopped
2 tbsp cumin powder
½ cup paprika
salt and pepper
cilantro

Directions:
Directions:
Pour oil into large sauté pan, add meat and brown meat for about five minutes. Remove meat and its juices and place in large saucepan. Add chili powder and tomato sauce and simmer slowly in beef stock for about 30 minutes. Add garlic, onion, cumin and salt. Add more liquid if necessary and continue simmering slowly for about 30 minutes. Serve with sides of chopped Jalapeno chiles, shredded cheese, red onion and cilantro.



Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
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There are many recipes for chili that are good, but the one I grew up with is still my favorite and is one of the most traditional Texas-style chili recipes. It’s “simply” delicious, and a staple in any Texan’s home, although many have opted for the ground beef version. Pinto beans are typically served on the side, but many choose to add them to the ground meat chili. Some puritans would say it’s sacrilege, but I think it simply adds another texture and flavor and is quite good.
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