A Dirt Simple, Plain, But Tried And True Texas Chili Reci
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A Dirt Simple, Plain, But Tried And True Texas Chili Reci
  Texas    Chili  
Last updated 6/12/2012 1:03:18 AM. Recipe ID 27163. Report a problem with this recipe.
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      Title: A dirt simple, plain, but tried and true texas chili reci
 Categories: None
      Yield: 1 Servings
 
      2 lb Beef; preferably a chuck or
           -round, about, (don't use a
           -fancy cut!) (up to 3)
    1/2 lb The best double-smoked bacon
           -you can find
      2 lg Onions; chopped
      1 tb Ground cumin; (or more to
           -taste)
      1 tb Good quality chili powder;
           -(I use Santa Cruz hot, but
           -adjust this for taste) (up
           -to 2)
      1 tb Paprika; (optional, for
           -color and less heat) (up to
           -2)
      2    Cloves garlic; (optional)
           -(up to 4)
           Water
           Salt and pepper to taste
 
  (taught me by an old friend Ed from Texas, as much a Texas boy as
  there ever was)
  
  In keeping with all good recipes, measurements are pretty on the fly
  here.
  
  Cube the beef into bite-sized chunks. Dice the bacon. Heat a large
  heavy pot, fry the bacon until almost crisp. Scoop it out and set
  aside (so it won't get burnt). Then fry the meat in the bacon fat
  until browned on all sides -- you may have to do this in batches.
  Scoop out the meat and add to the bacon. Saute the onions (and garlic
  if you're using it) in the bacon. (Those who really get concerned can
  drain off some of the fat, but it won't be true Texan at that point.)
  When it's soft, throw in the cumin, chile powder, and paprika and
  cook briefly. Return the meat, cover with water and bring it to a
  boil. Taste and add salt, then cover and set it to simmer for a
  couple of hours. Thicken as needed with cornmeal or stale tortillas.
  
  Serve with sour cream or cottage cheese, diced onions and, of course,
  beer.
  
  Like all good chilis this is best made a day in advance and reheated.
  




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Recipe ID 27163 (Apr 03, 2005)

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