I made chili for dinner tonight. I know, I lead a very exciting life.
I don’t normally get so excited about my own cooking (ok, except for the tenderloin, but I digress), but this chili was SO good I have to share.
I found the recipe on this random Texas Chili site, but made a couple modifications based on the ingredients I had. So here goes:
Instead of a fresh jalapeno, I just added a couple of sliced jalapenos out of a can. I used one 2lb+ package of chili meat and just under a pound of stew meat that I chopped up into smaller pieces (because that’s what was in the fridge), and oddly enough the presence of two different sizes/textures of meat was kind of serendipitous. I skipped MSG because – who has that in their pantry anymore anyway? Instead I added a couple generous dashes of Worcestershire sauce (Umami and whatnot). Since the recipe doesn’t specify, I added the tomato sauce can full of water, so about 8oz. Note also that a bouillon cube= a teaspoon of granules. I believe I also forgot the black pepper, but didn’t miss it. The rest is as-is, and I garnished it with more sliced jalapenos, shredded cheese, chopped onions and tortilla chips (skipped the beans). YUM! BTW, this is total man food, so feed it to a dude and he’ll be all kinds of happy.
1984 Texas State Men’s Chili Cookoff Winner
sent by Richard Bull
Winner of the 1984 Texas State Men’s Chili Cookoff. Also won the 1988
Chocolate Bayou Chili Cookoff, York, PA. (Unfortunately, the CBCC has
gone the way of all great ideas that are not left alone.)
3 pounds cubed beef
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 teaspoon boullion, Chicken granules
1 8 oz. can tomato sauce
4 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons MSG
6 tablespoons chili powder
1 split jalapeno chili pepper
Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika,
onion powder, cayanne pepper, boullion granules, tomato sauce and water to
cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, MSG,
black pepper, and chili powder. Cook for another 30 minutes or until meat is tender.
Remove cheese cloth sack with jalapeno pepper and serve.
Beans, ( I have found pintos to be best) prepared and served on the side to be
added after serving. Same with cheese, onions, or what have you.
The extra-funny thing is that I got this from a random British guy’s site that includes various coverage of Ham radios, fossils, guns and chili peppers. Go figure, a Texan getting a Texas Chili recipe from a Brit.