Real Texas Chili

total time:: 3 hr

Makes 2 gallons

This Texas style chili, developed by Greg Hahn, has be entered in dozens of International Chili Society Cook-offs throughout Texas. Most recently entered and placed 3rd in the Beverly Hills Chili Cook-off.

ingredients

Spice Mixture:

5 tbsp of Chili powder (fresh)
1/2 tbsp salt
1/2 tbsp Cavenders Greek seasoning
1/2 tbsp Lowry’s seasoning
1/2 tbsp Paprika
1/2 tbsp Fresh ground pepper
2 tbsp Cumin
1 tbsp Oregano
1 1/2 tbsp Garlic powder

Tomato Sauce:

1 14oz can of chicken broth
1 8 oz can of tomato paste
1 8 oz can of tomato sauce
8 steamed, peeled and diced roma tomatoes (you can use canned tomatoes)
1/2 cup diced yellow onion
1/2 cup diced celery
1 anaheim pepper diced (or 2 cans of chopped green peppers)
3 cloves of garlic pressed
1/2 tbsp of cayenne pepper
1/2 tbsp of paprika
1/2 tbsp of pepper
1/2 tbsp of salt
1/3 of the spice mixture

Meat:

1.5 lbs Lean Beef (flank, sirloin or tenderloin) cut into 3/8" cubes
1 lbs Ground Beef
1 lbs Ground Pork
Black pepper
1 lb of kidney suet or 1/2 cup of oil (if your butcher doesn’t have kidney suet any suet will work)

Add to Chili:

2 14 oz cans of chicken broth
2 diced onions
1 bunch of green onions chopped
1 serrano pepper chopped
1 jalapeno pepper chopped
3 cloves of garlic pressed
5 Roma tomatoes diced
1/2 a Mexican beer (drink the rest)
1/3 of the spice mixture

directions

Spice mixture:

Combine all the ingredients for the spice mixture and freeze. You can keep this mixture in the freezer for up to 6 months.

Tomato Sauce:

Combine all ingredients for the tomato sauce and simmer for one hour.

Brown the meat:

1
Brown the meat in the fat or oil in batches and add to large chili pot. When browning the pork add a few tbsp. of the spice mixture to prevent the pork from turning white. (You don’t want it to look like chicken or turkey in the chili)
2
Add the chicken broth, beer and 1/3 of the spice mixture. Bring to a boil and then reduce to a simmer, stirring occasionally for 1 hour.

Make some Chili:

1
Add the tomato sauce to the simmering meat. Add the remaining onions, peppers and spice mixture. Simmer for 1 to 1 1/2 hours.
2
10 minutes before serving incorporate the secret ingredients:
3
1/2 lb of jack cheese cut into cubes and the juice of 2 limes
4
Serve with a lime wedge and ENJOY!!

notes

Remember the cheese and lime juice added at the end will cut the heat drastically. So don't be afraid if it seems too spicy! You can always add more cheese.

Source: Greg Hahn