According to Frank Tolbert, who immortalized Texas Chili in A Bowl Of Red, the authentic, original recipe included beef, hot peppers, oregano, cumin, and garlic- but no beans. Beans are now considered to be acceptable, but "chili heads" are a contentious bunch. Their current controversy beans in the chili or served alongside.
In the deep chili purists pockets of Texas especially around San Antonio considered by many to be the birth place of chili you would still find people telling you that beans should be served on the side and never in the chili. But as I look around Texas I see more and more beans finding their way into the pot of chili.
In this recipe we have it so the beans can be added to the chili or served on the side. Either way I think you'll find the chili produced by this recipe to be oh so delicious.
Texas Chili Ingredients
1. 1 1/2 Pounds Boneless Beef Top Round Steak.
2. 1 Tablespoon Cooking Oil.
3. 1 Cup Fine Chopped Yellow Onion.
4. 2 Tablespoons Minced Fresh Garlic.
5. 2 Sixteen Ounce Cans Diced Tomatoes Pureed Smooth In Blender Or Food Processor.
6. 1 Four Ounce Can Diced Green Chilies.
7. 2 Tablespoons Chili Powder.
8. 1 Tablespoon Brown Sugar.
9. 2 Teaspoons Crushed Dry Oregano.
10. 1 Teaspoon Ground Cumin.
11. 1 Teaspoon Ground Sea Salt.
12. 3 Cups Hot Cooked Buttered Rice.
13. 4 Cups Cooked Pinto Beans.
14. Fine Diced Sweet Onion For Garnish.
15. Shredded Mexican Cheese For Garnish.
16. Sour Cream And Guacamole For Garnish.
Instructions For Making Your Texas State Fair Award Winning Chili
1. Start out by partially freezing your meat. Then thinly slice it against the grain into bite size pieces or cut it up into 1/2 inch cubes. In a Dutch Oven brown half your meat in hot oil. Remove the browned meat from the pan.
2.Brown remaining meat with the onion and garlic, adding more oil if necessary. Drain off the fat. Return all meat, onion, and garlic to the pan.
3. Stir in the tomatoes, beef broth, green chili peppers, chili powder, brown sugar, oregano, cumin and salt. Bring the mixture to a boil and then reduce the heat. Cover and heat on medium high heat for about a hour or until the meat is tender. You can if you want a thicker chili add a six ounce can of tomato paste near the end of the cooking time.
4. Serve with your sides over squares of corn bread in bowls.
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