By Kelly Bogard
Chili is great for chilly weather. And with the North winds beginning to blow, it looks like I’ll be making a lot of it soon!
There are a few different kinds of chili, though. There’s white chili with chicken and cream. There’s chili with beans. Chili without beans. And that’s what I’m making this week!
Are you Team Beans or Team No Beans when it comes to chili?
For Texas Chili, you will need…
3 lb. coarse ground beef
4 cloves garlic, minced
4 c. beef broth
1/4 c. flour
3 tbsp. chili powder
2 tbsp. onion flakes
1 tbsp. cumin
2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
This recipe is pretty classic. Nothing extra added but the flavor is anything but boring for sure. With the heat of the chili powder and smoky cumin surrounding that beefy flavor, its a hit anytime it gets cold at my house.
Start by browning the beef with the garlic, salt and pepper in a large pot. I find it easier to do everything in one pot, so there’s less to clean up in the end.
While the meat is cooking, mix together the remaining seasoning and flour in a small bowl.
Once the meat is cooked, drain off any excess fat and return the meat to the same pot. Then, mix in the flavored flour mixture to coat all of the beef well.
Finally, stir in the beef broth and let simmer over medium heat for about 20 minutes to thicken.
I love to serve this with homemade cornbread or even with corn chips to make taco pie. It will also go great on top of a baked potato to add a vegetable into the mix if you want. From all of us at Texas Table Top, enjoy!
Brown the beef with the garlic, salt and pepper in a large pot.
Mix remaining seasoning and flour in a small bowl.
Drain off any excess fat from meat.
Return the meat to the same pot.
Mix in the flavored flour mixture to the meat.
Simmer over medium heat for about 20 minutes to thicken.