I'm just a simple Pennsylvania girl. I expected something called "texas chili" to have bold, rich flavor. Imagine my surprise when I tasted what had been simmering for 4 hours on my stove top and discovered pile of beef in a tasteless broth. I had to make some changes. I added an additional 3 tablespoons of chili powder, and 2 more teaspoons cumin. I added cayenne pepper, onion powder, a pinch of dried basil, and two bay leaves. I also added another can of beef broth. I let it simmer another hour, and then refrigerated overnight (the bay leaves went into the refrigerator with them). The next day, I simmered it another hour before eating. If I had it on hand, I would have added another can of broth. In the end, it was good. However, I'm surprised how much additional seasoning I needed to add to make it good. Trust me, this recipe is bland as written.
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I'm just a simple Pennsylvania girl. I expected something called "texas chili" to have bold,...