Ken's Texas Chili

SUBMITTED BY: Ken PHOTO BY: Joanne Jenkins

"This is a Texas style chili recipe with beans. It also uses hamburger rather than chuck. Leaving behind a small amount of the hamburger fat gives it that unique Texas chili taste."

PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

2 pounds ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15.5 ounce) cans pinto beans, drained

READ REVIEWS (13)

DIRECTIONS

In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.
Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.

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REVIEWS

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Reviewed on Feb. 1, 2004 by CHEFBEACH

This chili was excellent. I made only a few minor modifications. When cooking hamburger I added 1 large to medium white onion and 1 Jalapeno pepper. Then after it had been simmering for 30 min I added 1 6oz can of Tomato Paste, and simmered for another 30 min to thicken. The chili was a huge success, made it for a football party and it didn't even last until halftime. Bon Appetite

14 users found this review helpful

Reviewed on Nov. 2, 2007 by scotdog98

I have lived in Texas all of my 44 years & don't know how you can make chili without real onions, garlic or without any kind of tomato base. We used tomato sauce in place of 1 can of beef broth. Chopped up a large onion & cooked with ground beef. Used only 1 can of jalapeno pintos & 1 can of regular. Cooked it way longer than the 30 minutes. End result was delish.

2 users found this review helpful

Reviewed on Nov. 8, 2007 by Michelle

Did not add the beans, and I used fresh garlic instead of the powder. Also used chicken stock instead of beef, since that's what I had lying around. Added 1 can of tomato sauce. FABOO! I loved it! We topped it with onions and shredded cheddar, and served it over spaghetti. YUM!

1 user found this review helpful

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