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Texas Style Chili Recipe

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Texas Style Chili image
"To Bean" or "Not To Bean" that is the question.


This recipe for Texas Style Chili, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Kleinman
Added: Friday, November 7, 2008


1 lb. Ground Beef (Course, Chili Grind if available)
1 lb. Beef Tips or Stew Meat (Cut into 1/2 inch pieces)
2 c Onion Chopped
2 T Garlic Chopped
2 Pablano Peppers (Roasted and Seeded)
3 T Chili Powder (Whole Foods Brand)
2 t Season Salt (Lawry's)
1 t Black Pepper
1 Ro-Tel Tomatoes (10 oz can)
1 c Water
Olive Oil

Roast pablano peppers over gas burner or under broiler until skin bubbles and begins to turn black.

Seed and chop roasted peppers.

In a stock pot, saute onions, garlic and peppers in olive oil until onions are glassy. Remove from stock pot.

In small batches, sear beef in bottom of stock pot with olive oil. Use high heat and allow meat to caramelize and create a fond on bottom of the stock pot.

Add beef, onions and peppers to the same stock pot.

Add Ro-Tel Tomatoes, water and seasonings.

Simmer for 1-2 hours.

Mix a few tablespoons of flour into some water and add as needed to thicken the chili.

Serve with grated cheese, fresh chopped onion and cornbread on the side.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
To bean or not to bean? That's up to you, but most canned beans (pintos, kidneys or black) work well and should be drained and rinsed before adding. They should be added late in the process.




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