This award-winning Texas chili recipe was created and named by my daddy, who was born and bred in Texas. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do, too. Enjoy!
Preparation Details
Prep Time: 30 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 40 mins
Servings: 20
Ingredients
- 3 tablespoons bacon drippings
- 2 large onions, chopped
- 8 pounds beef stew meat, or coarse ground chili beef
- 4 tablespoons ground red chile pepper
- 4 tablespoons mild chili powder
- 5 cloves garlic, finely chopped
- 1 tablespoon ground cumin
- ¼ cup sweet Hungarian paprika
- 1 teaspoon dried Mexican oregano
- 3 (10 ounce) cans tomato sauce
- 3 cups water
- 1 (6 ounce) can tomato paste
- ¼ cup dried parsley (Optional)
- 1 fresh jalapeño peppers
- 2 tablespoons salt
- 1 cup masa harina flour
Steps
- Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.
- Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.
- Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.
- Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.
