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Texas Chili Recipe


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  • 3 pounds lean beef, coarsely ground or cut in small cubes
  • 1/4 cup chopped onion
  • 3 tablespoons vegetable oil
  • 6 cups water
  • 2 bay leaves
  • 1/4 cup chili powder
  • 1 tablespoon salt
  • 8 to 10 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano leaves, crushed
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 3 tablespoons sweet Hungarian paprika
  • 3 tablespoons flour
  • 6 tablespoons cornmeal
  • cold water


In a 6-quart saucepan, sear beef with onion in vegetable oil until beef is no longer pink. Add water, bay leaves, chili powder, salt, garlic, cumin, oregano, cayenne pepper, black pepper, sugar, and paprika. Simmer, covered, 2 hours. Cool. Refrigerate overnight so flavors will mellow. Skim off the solidified fat. Reheat. Combine flour and cornmeal; add a little cold water to make a smooth paste-like mixture. Add paste mixture to chili. Cook, stirring, for about 6 to 8 minutes longer. Remove bay leaves before serving.
Serves 6.

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