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Texas Chili (or not)

February 10, 2010 Print This Post Print This Post

Its cold outside! 33 degrees which is chilly by Texas standards. I’m wearing a scarf and boots & coat today :-) I love it though. I love January & February. They’re my favorite months I think because its the only “winter” we get in Texas. Actually this year has been pretty cool, but typically we don’t get much “winter.” I joke that Texas has two seasons: Summer and Not-Summer.Which is pretty much how it is. We usually get a couple weeks of cool weather and a couple weeks of Fall-ish weather, but yup… summer and not-summer pretty much sums it. I’ll take any cold weather I can get. It gives me an excuse to make things like Chili!

I first blogged my chili recipe two years ago. It took months of developing a recipe that I thought was just right. I still love my Chili recipe and it still remains unchanged. Hubby loves it a lot too, which is saying a lot cause nothing is as good as his dad’s chili, as he used to say. The first time I tried making chili, he gave me shifty eyes like, why are you trying? He declared that it was good though. Second time I ever made chili, he was still gave me the shifty eye look though. Like you’re still gonna try to make chili? Luckily, he’s stopped giving me the shifty eye look. :-) I’ve made a winner of a chili recipe that even hubby requests. That’s a winner in my book!

I frequently buy pre-cubed ‘stew’ meat from the butcher which is whatever cuts they give you, so you can use whatever cut of steak that you’d like. Just keep in mind that the less tender cuts will probably need to be cooked longer to get nice and tender. I also say 1-2 cups of broth in this recipe which is quite a big range. But I’ve found that sometimes I only need a single cup and other times I need more, depending upon how my meat cooks up or just how much juice is in the tomatoes, or how long it simmers on the stove. I’d recommend starting with a cup of broth. After all, we’re making chili not soup. And go from there to get the consistency you’d like.

And so there’s the great debate… should chili have beans or not? Personally, I don’t have much of a preference. I know… that’s probably a crime in and of itself. But I didn’t grow up eating chili. The first time I recall eating a bowl of chili was late in high school so really, I don’t think of either way as the “right” way. When I make a pot of chili, I typically add beans for nutritional purposes and to get more out of the chili Don’t hate, I’m still a Texan. But you can make this recipe however you like, with or without. I’ve made it both ways and its tasty both ways. So, you do what you want (of course)! When I do use beans, I typically use 1 can of kidney beans & 1 can of pinto beans. I buy an organic brand that is unseasoned. I’ve found that there’s enough flavoring in the chili to not have to add anything else for the extra cans except a little more salt & pepper.

I hope you’ll try this recipe out, we think its a winner!

Texas Chili (or not)

2 pounds chuck roast, cubed
1 (28 oz) can diced tomatoes (with or without green chiles)
1-2 fresh roasted green chiles, seeds removed & diced (or a 4 oz can green chiles)*
1-2 c beef broth
1 large onion, diced
3-4 large gloves garlic, minced
2 heaping Tbsp ancho chili powder
2 Tbsp cumin
1 tsp oregano
1 tsp paprika
Salt & Black pepper to taste
2 (15 oz) cans beans, drained (optional!!)

In a large dutch oven, add beef. Season liberally with salt & freshly ground black pepper. Stir occasionally, until just browned. Over medium heat, add onions & garlic and saute, stirring occasionally until softened and aromatic, 7-9 minutes. Add the chili powder, cumin, oregano, paprika, diced tomatoes, green chiles and beef broth. Bring to a low boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 1-2 hours, or longer (add broth as needed). If desired, add drained beans and allow to simmer for another 15-20 minutes. Season with salt & pepper as desired. Serve hot.

* For canned green chiles, we prefer Hatch brand roasted green chiles. If you can’t find canned green chiles, substitute the canned tomatoes with a variety that has chiles in them such as Rotel

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{ 7 comments… read them below or add one }

Amy (Sing For Your Supper) February 10, 2010 at 1:35 pm

No beans = Texas Chili. :-) This looks delicious!


ashley February 10, 2010 at 1:37 pm

LOL yea, thus the “(optional!!)” next to the beans. haha.


Cathy - wheresmydamnanswer February 10, 2010 at 6:28 pm

DAMN impressive – I love all chili’s and cannot wait to try this one! I know you will be a big hit in my house!


Alta February 12, 2010 at 2:55 pm

Mostly Texan in origin – I think “true” Texas chili also has no tomatoes, but this sounds so good, I wouldn’t care! I love your photos – so wonderful!


ashley February 12, 2010 at 2:56 pm

I actually haven’t heard that one before! How do you even make chili without tomatoes?! lol. I’m not that picky either… with beans or without, I’ll eat it :-)


Cristina B. February 17, 2010 at 5:46 pm

I’ll be trying this one this weekend!! My husband has been begging me to make some chili…so I shall! For us, “true chili”, equals, tomatoes, beans, and beef! If there were no beans in my chili, the hub would have a cow.


Dontae W December 9, 2010 at 12:27 pm

Mmmm…Sounds Delicious! Im gonna try this out for a pot luck at work next week!! i think im gonna add beans though…just to make it a little more filling…AND theres alot of people that are going to eat it, so i want to have enough to go around.


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