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Cowtown Chili Recipe

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

Richard FitzPatrick Jr
Added: Wednesday, July 29, 2009


There is no written recipe, I go with what I have and what I feel like using, some little variation everytime but very similar result and very good!

OK, here is my Texas Venison Chili recipe. (Cowtown Chili)

Start with 4lbs of your favorite ground meat. I usually use 3lbs venison and 1lb ground beef (the fatty kind not the lean) Venison needs the fat because it can be very dry. Ground turkey and lean beef can be used as well, and depends on whether you are a vegetarian (old Indian word for "poor hunter")

Browning the meat is a very important step..!! The real flavor comes from the meat and the seasonings cooked in. I brown the meat with 4-6 heaping forks of minced garlic (fresh or jarred) salt, pepper, crushed red pepper and Mezzetta habanero hot sauce. You can use whatever type of hot sauce you like, I love the Mezzetta habanero and despite what all you wussies are thinking the habanero is not that hot..!! We will add jalapeņos later to kick up the heat. I will usually dice a whole white onion prior to browning the meat and throw it in at the end to slightly wilt the onion. No Vidalia or sweet onions..!! This is chili not a fruit salad..!!

Now move the browned meat to an 8qt or larger stock pot. I usually add 2-3 cans of diced tomatoes plus some fresh diced tomatoes (approx 2 large). Canned diced tomatoes can have onions, garlic and or jalapeņos in them, in fact I encourage it. I usually add 2 cans of dark red kidney beans, drained not rinsed. Then 2 cans of pinto beans. I usually buy pinto beans with either chili seasoning or jalapeņo and onion (Ranch Style). If you cant find beans with chili seasoning you will have to add 1 package of McCormick's chili seasoning. Just one package, even though it says it is only for one pound of ground beef and one can of tomatoes. Trust me, most of the flavor comes from the meat.

Now I add the fresh jalapeņos, depending on how wimpy you want your chili to be will determine how many jalapeņos you add. I add 4 medium (size) sliced, seeds and all..!! I like it hot, if it doesn't make your nose runny, your eyes watery and your brow clammy it ain't worth the effort..!!

Finally, add 4 tablespoons of flour, corn meal or masa harina and 4-6 tablespoons of butter and one can of beef broth (Campbell's is best). Yes I said butter, this will help thicken it up some. Bring the chili to a light boil and simmer for 2-3 hours. The chili will be better the next day after fully congealing in the fridge..!!

Serving suggestions:

-On a bed of Frito's (also know to Texans as "Frito Pie")
-Topped with your favorite shredded cheese
-Some geeks mix in sour cream
-With saltines

Venison: AKA Bambi.




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