Real Texas Chili Recipe
Real Texas Chili
Recipe courtesy of JoAnn Stivers
Watch how to make this recipe.
Yield
4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 719
- Total Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 48 g
- Dietary Fiber: 14 g
- Sugar: 3 g
- Protein: 88 g
- Cholesterol: 218 mg
- Sodium: 1885 mg
Ingredients
- 3 lbs. chuck roast, cut into bite-sized pieces
- 2 cloves garlic, minced
- 6 tablespoons ancho chili powder
- 5 tablespoons flour
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground cumin seeds
- 2-3 cans (14.5 oz each) beef broth
- 2 small cans drained pinto beans (optional)
- Garnishes: sour cream and lime wedges
Instructions
Step 1: Sear the beef in a small amount of oil. Stir in the minced garlic and cook for 2 minutes. Add the chili powder, flour, oregano, and ground cumin. Continue cooking until the meat is thoroughly coated. Gradually pour in 2 cans of broth, stirring constantly.
Step 2: Partially cover the pot and let the chili simmer for 45 minutes, stirring occasionally. If needed, use all or part of the third can of broth to achieve your preferred thickness.
Step 3: Season with salt and pepper to taste. If you want to include beans, add them now. They can also be served on the side or left out entirely. Partially cover again and simmer for another 45 minutes.
Step 4: IMPORTANT: Allow the chili to cool, then refrigerate it overnight.
Step 5: To serve: Reheat the chili. Ladle into bowls, squeeze fresh lime juice over the top, and add a dollop of sour cream. Serve with warm San Francisco Sourdough Bread.
