Traditional Chili
The first chili recipe appeared in West Texas at the turn of the century.
Yield
servingsPrep
25 minCook
2 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ground chuck (ground beef)
or cubed |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | quart |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 10 | cloves |
garlic
chopped |
|
| 3 | ounces |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
sugar
|
|
| 3 | tablespoons |
paprika
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 6 | tablespoons |
tortilla masa
(fine corn meal) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ground chuck (ground beef)
or cubed |
|
| 59 | ml |
vegetable oil
|
|
| 0.9 | l |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1E+1 | cloves |
garlic
chopped |
|
| 86.7 | ml/g |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
sugar
|
|
| 45 | ml |
paprika
|
|
| 45 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
tortilla masa
(fine corn meal) |
* |
Directions
In a large skillet, sauté meat in oil until browned.
Add water and simmer 1½ to 2 hours.
In a small bowl, mix chili powder, salt, garlic, cumin, oregano, cayene pepper, black pepper, sugar and paprika.
Add to skillet.
Simmer 30 minutes. cooking longer will cause spices to lose flavor.
In a small bowl mix flour and masa.
Wisk flour masa mixture into chili, stirring constantly to prevent sticking.
Bring mixture back to simmer until thickened.
Remove from heat. Serve over beans, rice, hot dogs, enchiladas, burritos, or eat plain.
Cheese (cheddar, longhorn, queso blanco, etc.) goes well on top.
