Do me a favor and please don’t add beans to the chili, it’s just not the Texan thing to do.
Ingredients:
- 2 lbs ground chuck
- 1 lb coarse ground beef
- 6 tbsp chili powder
- 3 tbsp flour
- 1 tsp garlic powder
- 1 tbsp cumin
- 1 tbsp onion powder
- 1/4 tsp Mexican oregano, crushed
- 2 tsp paprika
- 2 tsp kosher salt
- 1/2 tsp white pepper
- 1/8 tsp cinnamon (trust me)
- 1 8oz tomato sauce
- 3 cups beef broth
- 1/4 tsp cayenne pepper or more if you like it really spicy
Directions:
Brown ground meat in a large cast iron pot (or whatever pot you want) and drain renderings. Stir in all spices (except cayenne) and flour, cook for a minute or two. Next, add tomato sauce and broth. In place of broth you can add water and a big tablespoon of beef base (I do). Bring to a boil and reduce heat and simmer for an hour. Add cayenne pepper the last 20 minutes or so.
Along with hotdogs, roasted peanuts, giant dill pickles, nachos and cracker jacks, I served this chili for our Texas Ranger party and I served it in little bags of Fritos with onions and cheddar cheese. It’s fun, try it sometime.
