This Texas classic doesn’t include tomatoes, beef, homemade chile paste, and a few flavorings.
It’s what Texans call a “Bowl o’ Red” and tastes intensely of its two main ingredients.
Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender.
Whatever combination of dried chiles you use, make sure they’re as fresh as possible by buying from a store with good turnover.
Dried chiles should be pliable (but not damp) and without signs of mold.
ou don’t have to live in the Lone Star State to enjoy a tasty bowl of this regional specialty.
- 3 lb. chuck roast
- 1 bell pepper
- 1 lg. onion
- 8 cloves garlic
- 3 tbsp. butter or bacon drippings
- 2/3 c. (6 oz. can) tomato paste
- 5 c. water
- 1 can (14 1/2 oz.) cut up peeled whole tomatoes & juices
- 3 bay leaves
- 1 tsp. oregano leaves
- 1 tbsp. salt
- 1 tsp. cumin
- 1/2 tsp. pepper
- 2 tbsp. sweet Hungarian paprika
- 3 tbsp. flour
- 6 tbsp. cornmeal
- In a 6 quart saucepan melt butter or drippings and saute chopped onion, bell pepper and minced garlic for 5 minutes. Cut the meat in 1/2 inch cubes and add to sauteed mixture. Cook meat until gray, not brown. Add tomato paste and water. Stir to mix, then add chopped tomatoes, bay leaves, oregano, salt, cumin, pepper and paprika. Simmer, covered, 2 hours. Cool. Remove, refrigerate overnight so flavors will mellow.
- Remove top layer of solidified fat. Reheat. With a little cold water make a paste of flour and cornmeal. Add paste to chili. To obtain a smooth texture, cook and stir 5-7 minutes after thickening has been added. Remove bay leaves and serve with grated cheese, chopped onion, lime wedges and sour cream.