This awardwinning Texas chili recipe was created and named by my daddy who was born and bred in Texas It took some convincing but I got him to allow me to share the recipe We love it and hope you do too Enjoy
Prep Time
2 hrs 40 mins
Dificult
Medium
Servings
20
Ingredients
Instructions
Melt bacon drippings in a large
heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.
Combine beef
red chile pepper
chili powder
garlic
and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned
not just gray)
about 30 minutes. Sprinkle in Hungarian paprika and oregano.
Pour in tomato sauce
water
tomato paste
parsley
jalapeño peppers
and salt. Bring to a boil
then reduce heat and simmer
uncovered
for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.
Stir in masa harina. Cook and stir until desired consistency is achieved
about 30 minutes. Taste and adjust seasonings.
Cook’s Note
True Texans do not add beans to their chili
but my husband loves them. In Step 3
add as many drained and rinsed pinto beans as you wish. I add 2 cans