Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: A Dirt Simple, Plain, But Tried And True Texas Chili Reci Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Pound(s) Beef, preferably a chuck or
round about don't use
a
fancy cut! up to 3
1/2 Pound(s) The best double-smoked bacon
you can find
2 Onions, chopped
1 Tablespoon(s) Ground cumin, or more to
taste
1 Tablespoon(s) Good quality chili powder
I use Santa Cruz hot
but
adjust this for taste
up
to 2
1 Tablespoon(s) Paprika, optional for
color and less heat up
to
2
2 Cloves garlic, optional
up to 4
Water
Salt and pepper to taste
Directions:
(taught me by an old friend Ed from Texas, as much a Texas boy as
there ever was) In keeping with all good recipes, measurements are
pretty on the fly here. Cube the beef into bite-sized chunks. Dice
the bacon. Heat a large heavy pot, fry the bacon until almost crisp.
Scoop it out and set aside (so it won't get burnt). Then fry the meat
in the bacon fat until browned on all sides -- you may have to do this
in batches. Scoop out the meat and add to the bacon. Saute the onions
(and garlic if you're using it) in the bacon. (Those who really get
concerned can drain off some of the fat, but it won't be true Texan at
that point.) When it's soft, throw in the cumin, chile powder, and
paprika and cook briefly. Return the meat, cover with water and bring
it to a boil. Taste and add salt, then cover and set it to simmer for
a couple of hours. Thicken as needed with cornmeal or stale tortillas.
Serve with sour cream or cottage cheese, diced onions and, of course,
beer. Like all good chilis this is best made a day in advance and
reheated. Posted to CHILE-HEADS DIGEST V4 #272 by David Cook
<zebcook@pacbell.net> on Jan 17, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7342
Calories From Fat: 5528
Total Fat: 615g
Cholesterol: 1814.5mg
Sodium: 1001.2mg
Potassium: 4151.8mg
Carbohydrates: 36.4g
Fiber: 8.2g
Sugar: 13.7g
Protein: 395.3g


Scale this recipe to Servings [?]