Michigan-made Texas-style Chili

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"A great high protein, low carb chili that's really easy to make. You'll never miss the beans. My kids picked them out anyway. I was really surprised at how good the sour cream was in chili. You've got to try it."
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0 servings yields 8 servings
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  1. In a large pot over medium heat, heat the lard and cook the onion until it’s soft. Add the garlic and cook until it’s transparent. Add the meat a pound at a time along with the chili powder, cumin, oregano and paprika. Remove and drain each pound of meat before cooking the next. After all the meat is cooked and drained, return it to the pot. Add the vinegar and enough chicken stock to just cover the meat. Add the salt & red pepper, stir well and cover. Cook over low heat for at least an hour (2 hours is better but sometimes you are just too hungry to wait). Stir it occasionally. Remove the lid and simmer uncovered for at least a ½ hour (again, an hour is better). Skim any fat off the top of the chili. If you like thicker chili, add the cornmeal, stir and allow to cook for 15 more minutes. Serve with a dollop of sour cream and lots of cheddar cheese.