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!
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Passive Time | 5 minutes |
| Servings |
servings
|
- 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
Ingredients
|
|
- 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.
- Coat well.
- Stir in the beef broth.
- Simmer over medium heat for about 20 minutes to thicken.
Can I make it without the cumin? I can’t eat anything with cumin, coriander, or cilantro in it because it tastes like soap! It’s the triple threat for me.
HI Jesse! You can certainly make it without it. It does add a smoky flavor so you might replace it with a bit of paprika. Can’t wait to hear how it turns out for you.
Thank you so, so much for NOT including tomatoes, tomatoe sauce or beans. True Texas chili was originally made with only meat and spices. I get frustrated every time I see chili recipes with some form of tomatoes!!!
I would like to add oats. How much? .Will this increase the time of simmer? Please advise me by e-mail. I will appreciate. Thank you.
Hi, again. *I don’t care for Cumin, either. Same amount of Paprika? Please advise via e-mail. Again, thank you.