CAROLYN'S TEXAS CHILI

Carolyn's Texas Chili image

Well, I'm a Texan, and this is one of those recipes ya come out the womb ready to make. We like ours spicy. I had to write down my recipe in order to enter a Kosher (yep!) Chili Cookoff. So, here goes! Enjoy...Please note that a TRUE Texas Chili does not have beans, but add them if you must.

Provided by cmacooks

Categories Mexican

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

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Ingredients

2 lbs ground chuck
2 tablespoons olive oil
1 tablespoon dried oregano
3 tablespoons ground cumin, to taste
6 tablespoons chili powder, preferably gebhardts
1 large onion, chopped
4 cloves garlic, chopped
16 ounces tomato sauce
1 (14 ounce) can diced tomatoes with juice, drained
4 cups beef broth
2 teaspoons salt, to taste
1 teaspoon cayenne pepper, to taste,maybe more
2 pickled jalapeno peppers, chopped,to taste

Steps:

Heat olive oil on medium low in large soup pot.
Add cumin, oregano and chili powder, and stir for about 2 minutes to release the oils of the spices.
Add onion, garlic and meat, and brown meat.
Drain fat, if needed.
Add all other ingredients, except for the masa.
Bring to a boil; lower heat and simmer, covered, for at least an hour, maybe longer.
If needed, add about 1/2 cup of masa which has been mixed with beef broth or water to make a smooth, thick and flowable consistency.
Stir, and cook for 5-10 minutes, taste for seasonings and consistency, and add more masa mixture if needed.

Nutrition Facts : Calories 575.2, Fat 30.4, SaturatedFat 8.7, Cholesterol 148.2, Sodium 3031.5, Carbohydrate 28.9, Fiber 8.7, Sugar 11.4, Protein 50.8