Brown beef in shortening.
Add beef broth and tomato sauce.
Combine the remaining ingredients.
Add to the beef mixture; bring to a boil.
Reduce heat, cover and simmer for 1 hour.
Combine spices and add to chili.
Cover and simmer for 45 minutes.
Add more water if necessary if the chili gets too thick.
Combine ingredients and add to chili. (True Texas chili does not contain beans, but if you really want to you can add a can of chili beans here.)
Cover and simmer for 30 minutes.
Heat suet in large saucepan until 1/2 cup fat is rendered.
Add meat cubes and cook stirring until meat loses its red color. Sprinkle with garlic and chili powder and flour, stirring.
Crush cumin and oregano and add to meat.
Add beef broth.
Bring to a boil.
Cover and simmer at least 4 hours.
The meat should be fork-tender when done.
Great served over brown rice.
This is my mother's recipe.
eal Texas chili taste) In a small bowl stir together the garlic powder, chili powder
1 tbsp light chili powder, 2 tbsp dark chili powder.
Cover and cook
br>Stir in 3 Tbs. chili powder (I use Penzy's medium
ith green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper
omatoes.
Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice
nd stir in the flour, chili powder, cumin and oregano.
Add
Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.
owl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the
alt, black pepper, cumin, chili powder, paprika, and brown sugar into
Brown first 5 ingredients in skillet; drain off grease.
In a large pan, put 1 cup cooked rice; add meat mixture, beans, chili mix, chili powder and salt to taste.
Stir and simmer about 30 minutes.
You may need to add some water while simmering.
Mixture will be real thick.
Serves 8 to 10 people.
n 2 tablespoons of Mexene chili powder and stir (and a bit
Brown meat in pan with onion, bell pepper, chili powder, garlic powder, pepper and salt.
Add tomato and chili mix and 1 cup water.
Add extra character with 1/2 cup beer (any kind). Bring to boil, then simmer over low fire or in slow cooker.
Come back in 2 hours; enjoy.
Delicious over steamed rice.
he garlic, chilies, cumin, and chili powder and cook 3 minutes. Add
Melt butter or margarine.
Add vinegar, water, tomato catsup, Worcestershire sauce and lemon juice.
Mix mustard, chili powder, cayenne pepper, salt, sugar and bay leaves; add to other mixture. Add cloves of garlic and onion.
Cook together for about 10 minutes.
Makes about 2 cups, enough to swab 4 to 5 pounds of meat.
vinegar, oil, Worcestershire sauce, and chili powder, and pour over steak. Marinate
Brown meat.
Add onion powder, paprika, cayenne pepper, bouillon, broth, tomato sauce, pepper juice and water.
Cook over low heat for about 2 hours.
Add chili powder, cumin, garlic powder and white pepper.
Cook an additional 30 minutes.
Add salt.
Add flour and water for thickening.
Brown ground beef, onions and garlic in a skillet.
Drain off excess fat.
Combine the flour, chili powder, salt and cumin. Gradually stir in hot water.
Combine with meat mixture.
Pour into a 2 1/2-quart casserole dish.
Bake, covered, at 350\u00b0 for 1 1/4 hours.
Add kidney beans and bake an additional 15 minutes.
In large saucepan over medium-high heat, brown steak in batches in butter.
Add onion; cook until tender.
Add tomatoes with liquid, steak sauce and chili powder.
Heat to a boil; reduce heat.
Cover and simmer for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring occasionally.