• Beef Chili, Texas Style James Mcnair

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    • 3 lb Round roast, trimmed
    • 3 Tbsp. Safflower oil
    • 2 c. Yellow onion, finely minced
    • 1 Tbsp. Garlic, chopped
    • 3/4 c. Grnd chili pwdr, preferable freshly grnd from dry ancho or possibly pasilla peppers
    • 1 Tbsp. Grnd cumin
    • 1/2 c. Unbleached flour Salt and pepper Cayenne
    • 3 c. Tomato sauce
    • 4 c. Cooked pinto beans


    1. Quickly rinse the beef under running cool water and pat dry with paper towels. Chop the beef with a sharp knife or possibly food processor, or possibly cut it into 1/2-inch cubes. Reserve.
    2. Heat the oil in a dutch oven or possibly other heavy pot over medium heat. Add in the onion and cook till soft, about 5 min. Add in the beef and garlic and cook till the meat is just past the pink stage. Add in the chili pwdr, cumin, flour, and salt, black pepper, and cayenne to taste; mix well. Stir in the tomato sauce, reduce the heat, and simmer, uncovered, till the flavors are well-blended, about 1 hour. Stir in the cooked beans, if using, the last 20 min of cooking. Add in a little water to the pot anytime during the cooking if the mix begins to dry out.
    3. Serves 12.
    4. NOTES : "This easy yet tasty version comes from my sister Martha, who wraps it in hot tortillas with an array of toppings (grated jack cheese, minced red onion, minced tomato, minced cilantro, shredded lettuce, salsa). It is also good served in bowls with the garnishes passed."

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