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Texas Chili Recipe

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This recipe for Texas Chili, by , is from Hill Family Fav's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Sandra Fowler-Hill
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. beef boneless stew meat cut into ½ - inch pieces
1 large onion
1 stalk celery
1 green pepper
2 cans (14½ oz each) diced fire roasted tomatoes
1 can tomato paste
1 Tbspn. chili powder
¼ tspn. crushed red pepper
1 tspn. cumin
¼ tspn. oregano
¼ tspn. cayenne
1 can chopped green chilies
1 can pinto or kidney beans (15 - 16 oz.)
2 tablespoon cornmeal or masa harina
1 cup shredded sharp Cheddar cheese
Directions:
Directions:
Brown meat in a skillet and drain. Add chopped onion, garlic, and green pepper and cook for 2 minutes. Combine all remaining ingredients except beans, cornmeal and cheese to large pot, bring to boiling then reduce heat to simmer for at least one hour. Add beans and cook additional 30 minutes. Stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water or beer, and if it’s not yet thick enough, continue to simmer until desired consistency is reached. Ladle into bowls and sprinkle grated cheese on top of each bowl.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Serve with corn bread. (My favorite is Jiffy Cornbread with a can of green chilies added to the mix.)

 

 

 

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