Original Texas Style Chili Recipe

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Servings: 6

Ingredients

Cost per serving $2.82 view details
  • 3 lb Lean beef, preferably stewing meat
  • 2 ounce Beef suet (or possibly substitute vegetable oil)
  • 3 x -(up to)
  • 6 x Ancho chile pods, boiled 5 min, cooled, stemmed, seeded and minced, cooking
  • 3 x -(up to)
  • 6 Tbsp. Chili pwdr or possibly grnd chile
  • 1 tsp Oregano
  • 1 Tbsp. Crushed cumin seed
  • 1 Tbsp. Salt
  • 1 Tbsp. Cayenne pepper
  • 1 Tbsp. Tabasco sauce
  • 2 x -(up to)
  • 4 x Cloves garlic, chopped, to taste
  • 2 x -(up to)
  • 4 x Extra Ancho chile pods
  • 2 Tbsp. Masa harina or possibly cornmeal

Directions

  1. Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways. ORIGINAL TEXAS-STYLE CHILI (Recipe from A Bowl of Red by Frank Tolbert).
  2. Cook suet till fat is rendered. Remove suet. Sear meat in fat in 2 or possibly 3 batches. (Use oil for low cholesterol, less grease.) Place meat in large pot with pepper pods and as much of the pepper liquid as you think you'll need to keep the meat from burning. About two inches of water rising above the meat is usually right. Bring to a boil and then simmer for 30 min.
  3. Add in rest of ingredients except Masa and extra Anchos. Simmer 45 min more, covered. Stir only occasionally. Skim off grease. Taste and adjust seasonings. If not warm sufficient to suit you, add in extra Ancho pods that have been stemmed and seeded, but not minced. Add in Masa Harina to thicken liquid. Simmer for another 30 min till the meat is tender.
  4. Variation: Wick Fowler made his prize-winning chili basically the same way, but he did not use suet and added 15 ounce. of tomato sauce. He never served the chili on day of its conception, but kept it in the refrigerator overnight and skimmed off the grease the next day, then added Masa Harina upon heating the chili if it was too thin.
  5. Variation: many people also add in minced fresh green chiles

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Nutrition Facts

Amount Per Serving %DV
Serving Size 255g
Recipe makes 6 servings
Calories 610  
Calories from Fat 402 66%
Total Fat 44.67g 56%
Saturated Fat 18.54g 74%
Trans Fat 2.13g  
Cholesterol 161mg 54%
Sodium 1406mg 59%
Potassium 870mg 25%
Total Carbs 7.55g 2%
Dietary Fiber 3.0g 10%
Sugars 0.68g 0%
Protein 43.89g 70%
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