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Texas-Style Chili Recipe

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This recipe for Texas-Style Chili is from The Plagman Family Cookbook Project, 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:  
3 ½ to 4 pound boneless beef chuck blade steak
¼ cup salad oil
2 cups chopped onions
3 medium green peppers, diced
4 garlic cloves, crushed
2 – 28 ox cans tomatoes
1 – 12 oz can tomato paste
2 cups water
1/3-cup chili powder
¼ cup sugar
2 tablespoons salt
2 teaspoons oregano leaves
¾ teaspoon oregano leaves
¾ teaspoon cracked pepper
Directions:
Directions:
About 2 hours before serving:
With sharp knife, cut chuck blade steak into 1/2'” cubes. Brown meat.
Crock-pot
Put all ingredients into crock-pot and cook on low or medium for 8 hours.

Dutch Oven
Add remaining onions, green peppers and garlic to drippings in Dutch oven; over medium heat, cook 10 minutes, stirring occasionally adding more oil if necessary.
Return meat to Dutch oven; add tomatoes and their liquid and remaining ingredients except cheese and reserved onion; over high heat, heat to boiling. Reduce heat to low. Cover and simmer 1 ½ hours or until meat is fork-tender, stirring occasionally.
Spoon chili into large bowl; sprinkle; shredded cheese over top for garnish.
Personal Notes:
Personal Notes:
Can be cooked in a crockpot. (1/2 recipe for smaller crock pots.)

Freezes well.

 

 

 

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