Chili Texas style basic starter recipe

First posted October 23, 2010
Chili seems to one of these terms that are thrown about and apply to many different thing. In the Southwestern United States  Chili will most likely be a spicy meat dish, ground or small diced beef. Across the border in Mexico the term Chili will most likely be applied to one or more different varieties of mild to very hot’ pepper dishes.

Cooling weather and cold winds of winter is Chili weather calling for a large pot to be placed on the fire and the slow cooking possess started for a big bowl of spicy meat Chili.
Start with beef stew meat that is course chopped or ground beef. Good chili meat should contain a bit of fat not being to lean. In Texas Chili is always made from beef and if you add beans or other foreign ingredients like rice to the pot it can’t be called Chili. In the south and southeast states, pork is often used as the main meat ingredient for chili.

Chili is served with a side of cornbread or saltine crackers or soft flour tortillas. {Google making homemade tortillas, it’s simple fast and easy.} You may also add additional hot sauce or fresh hot pepper but for your own safety taste your Chili before adding more hot pepper or sauce.

Warning: Never, Never ask for ketchup! Some chili cooks have been known to ban customers who ordered ketchup with a bowl of chili. Sometimes refusing them service as well. Chili cooks are a serious bunch that take great pride in their ‘secret’ chili recipes.

This is a good starter recipe and should be adapted and modified to the taste you and your family like.

Some people I know even add grated long horn cheddar cheese at the table.
If your ingredients are not fresh they don’t belong in your Chili pot.

2 tablespoons melted lard or good quality cooking oil of your choice.
5 cloves garlic, minced {If you can’t finely mince garlic, beat the hell out of it with the flat side of a big knife or meat cleaver} or add 1 teaspoon garlic powder or flakes
2 medium size onions, diced, course diced is better than a finely diced onion {strong flavored spicy yellow onions are best}
1 1/2 – 2 pound(s) course ground or chopped beef
1/4 – 1/2 teaspoon salt {a little salt goes a long way in a chili pot, error on to little salt. You can always add salt at the table if need.}
1 teaspoon freshly ground black pepper
2 tablespoons pure mild red chili powder [chili spice mix will work if you don’t have pure chili powder.]
1 tablespoon hot red chili powder or chili pepper [chili spice mix will work if you don’t have pure chili powder.]
4 Roma tomatoes blanched, peeled and course diced
1/2 cup tomato paste {tomato sauce will not work as well as tomato paste}
1/2 cup beef stock
1 cup dark beer {or what ever kind your drinking while cooking your Chili}
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced fresh Mexican oregano {Italian oregano will do if you don’t have Mexican oregano} If you don’t have fresh oregano use 1 table spoon of dry oregano.
* Add as many or as few course chopped, Hot or mild fresh Red or Green Peppers as you like to to get the hotness and flavor you are looking for. [Bell pepper has no place in a chili pot.]

To prepare the chili, heat the lard or oil in a large saucepan {a cast iron  4 quart or larger pot with lid works well.} Add garlic and onions, sauté [fancy word meaning to cook slowly] over medium high heat for 5 minutes. Add the beef and sauté for 8 – 10 minutes longer, stirring frequently, until all the beef is browned. Drain off excess fat.

Season with salt and pepper, stir in the chili peppers and chili powder, cook for 2 or 3 minutes more. Add tomatoes, tomato paste, beef stock, beer, vinegar, cumin and stir well to combine. { If you have any ingredients left over throw them in the pot as well.}

If you have beans with your chili, serve a bowl of pinto beans  or [kidney beans] as aside dish. You have a great deal invested in your Chili pot, don’t screw it up now by adding something weird like rice or beans to your chili pot. In the southern states rice is often used as a pinto bean replacement side dish.

Bring to a simmer, turn down the heat, and cook very slowly, covered, for 45 minutes to 1 hour {add more beer, beef stock or water as needed}. Uncover cook 15 minutes or more until it is nice and thick. Chili should be thick like a good beef stew not watery like cucumber soup! [To thicken watery chili add a bit of corn starch at the end of cooking before serving.]

I should add this note, some chili cooks may simmer their chili pot up to 10 or 12 hours adding a little beer, water or beef stock as need. You decide what process is best for you and your family. Long cooking makes a better tasting chili dish.

Please remember this is a basic starter chili recipe and you may want to adjust spices to your taste.

Why is common sense so uncommon?
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