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Texas Beef Chili Recipe

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This recipe for Texas Beef Chili is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T Bacon fat or Extra Virgin Olive Oil
2 lb. Beef Chuck cut into 1/2 inch cubes
2 Onions (1 red and 1 sweet) cut into large dice
4 Garlic Cloves, minced
1 T Dried Oregano
1 t Ground Cumin
3 T Chili Powder
2 t Kosher Salt
1 t Freshly Ground Black Pepper
1/4 t Cayenne Pepper (more if you like it hotter)
1 (6oz can) Tomato Paste
1 (14.5oz can) Diced tomatoes w/juice
1 1/2 C Beef Stock
1 T Molasses (optional) This will cut the heat if it's too spicy.
1 (14-15oz. can) Kidney beans (rinsed)
Directions:
Directions:
Make this in a cast iron Dutch Oven.

Working in batches, brown the cubed beef in 2 T fat and set aside.
Heat remaining 2 T of fat and cook onions until translucent. (about 15-20 minutes)

Add garlic, oregano, cumin, chili powder, salt, black pepper, cayenne pepper and simmer 1-2 minutes.
Stir in tomato paste, diced tomatoes and their liquid. Add reserved beef and beef stock. Bring to a rolling boil then reduce heat and simmer for 2 1/2 hours covered. The longer you simmer, the better and more tender the beef. I highly recommend a longer simmer.

Add can of beans if you like after 1:15 min.
Number Of Servings:
Number Of Servings:
That depends on how hungry you are.
Preparation Time:
Preparation Time:
3 1/4 hours +/-
Personal Notes:
Personal Notes:
I prefer McCormick Chili powder but use what you like and adjust the cayenne to your liking.

This is great served with Cheddar Jalapeņo Corn Bread and a dollop of sour cream on top.

Enjoy!

 

 

 

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