Texas Chili

Beans are often served as a side but definitely not in the chili. Some chili heads from Texas would probably also say the tomato sauce in this recipe doesn't belong.

Texas Chili Recipe

2 lb. coarse ground beef
1 (8 oz.) can tomato sauce
3/4 tsp. Cumin
1/2 tsp. Oregano
1 1/4 tsp. Salt
2 cloves garlic, minced
1 small onion, minced
1 Tbsp. Paprika
1/2 c. chili powder
Cayenne pepper (optional - hot about 1 Tbsp.)
2 to 3 c. water
2 Tbsp. masa flour*

Cook meat in a heavy skillet until light gray colored; pour off grease. Add all the other ingredients except the masa. Simmer on low for 1 hour.

Make up a thin, soupy mixture of meal and water (about 1/4 cup of warm water) and stir into the chili and simmer 15 to 30 minutes more, stirring often.

Serves about 4.

For Texas style chili, serve pinto beans on the side, not in the chili.

Serve with crackers, tortillas, corn bread and a cool beverage.

If can't find it leave it out. There are no substitutes for it in Texas chili.

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