Texas Chili

Texas Chili

I never liked chili growing up because my mom would make enough to for her family of six to have to eat it all week. That's a lot of chili and probably the reason I don't like leftovers even today. As I've gotten older I have learned to like chili and make enough to freeze for later meals, being careful not subject my husband to 5 straight nights of chili. 

I found this recipe when I was in my 30's and on a low-carb diet. It doesn't have beans or tomatoes and is loaded with beef. I will caution you that it is high in fat, but could be made with ground turkey or chicken. Nutritional info is at the bottom of this blog.

I know it's a strange time of year to make a large pot of chili, but it's been a little cooler than normal in Chicago over the past month and fall will be here soon.

FYI, it makes a great chili for hotdogs and hamburgers if you find gluten-free hot dogs and buns. Boars Head has great gluten-free products like hot dogs, bacon and luncheon meats.

Texas Chili

Ingredients

3 tbsp. Olive Oil, divided

1 large white onion, chopped

4 lbs. ground beef, lean

1/2 cup ancho chile powder

2 tablespoons cumin, ground

2 teaspoons oregano, dried

1 tablespoon paprika

1 teaspoon cider vinegar

1/2 cup coffee, strong brewed or 1 tablespoon instant coffee powder

3 cups water, as needed

1 tablespoon salt

1/2 teaspoon red pepper flakes, or more to taste

4 oz. can green chili pepper, diced

2 tablespoons cornmeal (Bob's Red Mill gluten free)

Method

1. Heat: 2 tablespoons olive oil in large dutch oven over medium-high heat. Add chopped onion and sauté until onion is soft.

*2. Add: Another tablespoon of olive oil and 1 pound of ground beef along with the ancho chili powder, cumin, oregano and paprika. Brown the ground beef and remove from the pan. 

*3. Continue: Browning the ground beef 1 pound at a time removing each batch from the pan. When all beef is browned, add back to dutch oven.

4. Add: The vinegar, coffee and just enough water to cover the beef (2.5 - 3 cups of water).  

5. Add: The salt, red pepper flakes and 4 oz can of diced green chili peppers along with juice.

6. Cover: And simmer on low for 2 hours. Stir occasionally.

7. Remove: The lid and simmer for 1 more hour. Stir occasionally.

8. Skim: Any visible fat from top of chili, add cornmeal and stir well to combine.

9. Simmer: An additional 15 minutes.

10. Serve: Hot with optional garnishes of sour cream, cheeses, chopped tomatoes, cilantro and jalapeños. 

Servings: 8

*I have found it is easy to use the lid of the dutch oven to transfer cooked meat to while the other batches brown. You won't lose any of the juices or meat when you cover the chili in step 6. And…you won't mess up another dish.

Nutritional Info for Texas Chili