Wednesday, September 5, 2007

Texas Chili

4 lbs. stew meat (cut into bite size pieces)
2 tbl. chili powder
2-6 oz. cans tomato paste
4 tsp. beef soup base
4 cups water
2-8 oz. cans tomato sauce
2 tsp. granulated garlic
1 tsp. salt
1 tsp. oregano
1 tsp. cumin
1 tsp. paprika
1/2 tsp. pepper
1/4 tsp. red pepper
1 1/2 jalapenos

Brown meat in batches. Remove meat, reserve drippings. Add chili powder to drippings and simmer for 2 minutes, stirring constantly. Return beef to pot and add remaining ingredients. Bring to a boil. Reduce heat to low and simmer uncovered until meat is tender. (About 1 1/2 hours.) Serve with tortillas, corn bread or baked potatoes.
Variation: Omit half the meat and cook 2 cups (dry) pinto beans in a seperate pot until tender. Drain beans and add to chili (when meat is tender) and simmer for at least 30 more minutes.

Yields 9 cups

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