This chili recipe hails from the Lone Star State, where meat, chili, and cumin reign supreme. Unlike other versions of chili, it's made without beans or tomatoes.

Texas Chili

Name: Texas Chili
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 teaspoons dried oregano; chopped fine 2 onions, chopped fine; 1 tablespoon cumin; 2 teaspoons cocoa powder; chopped, for garnish Chopped onions; 2 tablespoons yellow cornmeal; minced 6 garlic cloves, minced; 4 cups chicken broth; for garnish Sour cream; 1 cup dark beer; to taste Salt and pepper to taste; cut into 1/2-inch pieces 4 pounds boneless beef chuck, cut into 1/2-inch pieces; 2 tablespoons masa harina; 1 teaspoon cayenne pepper; 1/4 cup chili powder; 2 tablespoons vegetable oil; shredded, for garnish Shredded cheddar cheese

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Ingredients

Dried oregano
2 tsp
Onions
chopped fine
2
Cumin
1 tbsp
Cocoa powder
2 tsp
Onions
chopped, for garnish
Yellow cornmeal
2 tbsp
Garlic
minced
6 cloves
Chicken broth
4 cups
Sour cream
for garnish
Dark beer
1 cup
Salt and pepper
to taste
Boneless beef chuck
cut into 1/2-inch pieces
4 lb
Masa harina
2 tbsp
Cayenne pepper
1 tsp
Chili powder
¼ cup
Vegetable oil
2 tbsp
Cheddar cheese
shredded, for garnish

Directions

1
In a large pot, heat the oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2
Add the beef, chili powder, cumin, oregano, cocoa powder, and cayenne pepper. Cook, stirring to break up the beef, until the beef is browned and the spices are well combined, about 7 minutes.
3
Add the chicken broth, beer, cornmeal, and massa harina. Bring to a boil, then turn the heat down to low, cover, and simmer for about 2 hours, or until the beef is tender. Stir occasionally to prevent the chili from sticking to the bottom of the pot.
4
Season with salt and pepper to taste. Serve the chili in bowls, garnished with shredded cheddar cheese, sour cream, and chopped onions.

Texas Chili

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