Texarkana Style Chili
Submitted by Maximus27
Oven-baked Texarkana chili with ground round steak, hot chile powder, cumin, and kidney beans simmered low and slow in a flour-thickened gravy. Border-town bold.
YIELD
4 servingsPREP
20 minCOOK
90 minREADY
110 minStraight from the Texas-Arkansas border, where they do chili a little different.
This isn’t your stovetop simmer-all-day pot. Ground round steak gets browned with onions and garlic, then mixed into a flour-and-chile-thickened gravy and baked covered in the oven for a full hour.
The beans go in for the last 30 minutes uncovered, so they soak up that thick, spiced sauce while the top gets a slight crust.
The result is denser and meatier than most chilis, more like a Texas-style gravy with serious chile heat and earthy cumin holding it all together.
Kitchen Tips
- Ground round steak gives you leaner, beefier flavor than regular ground beef. It’s worth seeking out for this recipe.
- Toast the flour and chile powder together in the saucepan before adding water. That quick toast removes the raw flour taste and deepens the chile flavor.
- Drain the beef mixture well after browning. This chili relies on the flour gravy for body, not rendered fat.
- Serve with cornbread, saltines, or over rice. Texarkana folks wouldn’t judge you for any of those choices.
Ingredients
Directions
Heat corn oil in a large skillet, over a moderate FLAME add beef, onions, and garlic.
Sauté for 10 minutes, drain well.
Combine flour, chile powder, salt, and cumin in a SAUCEPAN, over a medium flame.
Gradually whisk in hot water-mix well.
Stir into beef mixture-mix well.
Pour into a cassarole dish.
Bake, covered, @ 350℉ (180℃) for 60 minutes.
Stir in beans-mix well.
Bake, uncovered, @ 350℉ (180℃) for 30 minutes.
Serve hot.
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