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Real Texas Chili

Reviewed: Jan. 3, 2012
I have tried this recipe as written and a second time with modifications. Roast is expensive, so I fried 3 lb. of 90% lean ground beef and left it undrained in lieu of the roast cubes and the olive oil. I used 3/4 tsp garlic powder instead of garlic cloves. I also added about 1 tsp of onion powder to further enhance the flavor of the meat. Before the last 30 minutes of simmering, I covered the mixture with American cheese slices, which melted nicely into the sauce. Because I am on a low carbohydrate diet, and in order to make the chili go farther, I add drained canned green beans (lower starch than kidney beans) to the leftover chili before warming it up. I will be making this recipe a lot. My compliments to the person who posted it!
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