| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

We're talking good ol' traditional chili here, all meat and no beans, with a taste as big as the state of Texas.

Texas Chili

3 pounds stew beef, diced
1 (16-ounce) can tomato sauce
1 (14.5-ounce) can whole tomatoes
1 tablespoon paprika
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon liquid hot pepper sauce
1 onion, chopped
1 1/2 tablespoons minced garlic
3 cups water
2 tablespoons chili powder
1/2 cup all-purpose flour
1/2 cup warm water

1. In a large kettle, brown diced stew beef. Add tomato sauce and whole tomatoes. Simmer for 15 minutes. Add paprika, salt, cumin, oregano, liquid hot pepper sauce, chopped onion, minced garlic, water, and chili powder. Simmer for 1 1/2 hours, stirring every 15 minutes. Skim off any fat.
2. Mix flour with warm water and pour into chili while stirring vigorously. Cook for another 15 minutes.

Makes 5 servings.

||| Save this Recipe on Delicious |||