Genuine Texas Chili
Yield
6 servingsPrep
30 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
trimmed of all fat |
|
| 2 | pounds |
ground beef, lean
|
|
| 2 | large |
onions
coarsely chopped |
|
| 5 | cloves |
garlic
finely chopped |
|
| 3 | tablespoons |
cumin seeds
|
|
| 1 | tablespoon |
salt
|
|
| 2 | teaspoons |
black pepper
freshly ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
red pepper flakes
ground |
|
| 3 | tablespoons |
chili powder
|
|
| 2 | cans |
tomatoes
canned, peeled. whole, 28 ounces each |
*
|
| 2 | cans |
tomato sauce
15 ounces each |
*
|
| 14 | ounces |
enchilada sauce
red |
|
| 1 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
trimmed of all fat |
|
| 907.2 | g |
ground beef, lean
|
|
| 2 | large |
onions
coarsely chopped |
|
| 5 | cloves |
garlic
finely chopped |
|
| 45 | ml |
cumin seeds
|
|
| 15 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
red pepper flakes
ground |
|
| 45 | ml |
chili powder
|
|
| 2 | cans |
tomatoes
canned, peeled. whole, 28 ounces each |
*
|
| 2 | cans |
tomato sauce
15 ounces each |
*
|
| 404.6 | ml/g |
enchilada sauce
red |
|
| 355 | ml |
water
|
|
Directions
Grind beef with coarse blade of grinder or cit into small pieces, larger than regular ground beef.
Combine meats, onions and garlic in large kettle or Dutch oven.
Brown, stirring occasionally, about 10 minutes.
Add seasonings, stirring to mix well.
Shred tomatoes by hand so that both tomatoes and juices will fall into pot.
Stir in tomato and enchilada sauce.
Bring to a boil.
Reduce heat and simmer over low heat 1½ hours.
Add water and cook 1½ hours longer.
Cool.
Skim grease.
Adjust seasonings, if necessary.
Serve hot with crackers or hard rolls.
