Texas Chili

Serves: 6
Total Calories: 498


3 pounds lean beef
1/4 cup vegetable oil
6 cups water
2 bay leaves
6 tablespoons chili powder
1 tablespoon salt
10 garlic cloves, minced
1 teaspoon comino seeds
1 teaspoon crushed oregano leaves
1/2 teaspoon red pepper
1/4 teaspoon pepper
1 tablespoon sugar
3 tablespoons sweet Hungarian paprika
1 tablespoon dried onion flakes
3 tablespoons flour
6 tablespoons cornmeal


In a 6-quart saucepan, sear beef (cubed or coarsely ground) in oil until beef color is gray, not brown. Add water, bay leaves, chili powder, salt, garlic, comino seeds, oregano, red pepper, pepper, sugar, paprika, and onion flakes. Simmer, covered, 2 hours. Cool. Refrigerate overnight so flavors will mellow.

Remove top layer of solidified fat. Reheat. With a little cold water, make a paste of flour and cornmeal. Add paste to chili. To obtain a smooth texture, cook and stir 5–7 minutes after thickening has been added. Remove bay leaves before serving.

Fun Fact: Parícutin is a cinder cone volcano in the Mexican state of Michoacán, close to a lava-covered village of the same name. The volcano began as a fissure in a cornfield owned by a P’urhépecha farmer, Dionisio Pulido, on February 20, 1943. Pulido, his wife, and their son all witnessed the initial eruption of ash and stones first-hand as they ploughed the field. The volcano grew quickly, reaching five stories tall in just a week, and it could be seen from afar in a month.

Nutritional Facts:

Serves: 6
Total Calories: 498
Calories from Fat: 213

This Texas Chili recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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