Texas Style Chili
4 lbs Chili grind meat (beef roast, pork or Hamburg with fat content less than 10%)
6 tablespoons Chili Powder
1 tablespoon Spanish paprika
1 tablespoon Oregano
1 tablespoon Nutmeg
2 10oz cans Rotel diced tomatoes + green chilies
2 large onions, diced
6 gloves garlic, minced
1 7oz can chipotle peppers in adobo sauce, diced
12oz Jalapeno peppers, diced
1 red bell pepper, diced
2 14.5oz cans diced tomatoes
2 tablespoons lime juice
3 tablespoons brown sugar
2 beers (your favorite)
? cup corn meal
? cup water
1. Begin by browning the meat in a large pot with 2 tablespoons chili powder. Drain the fat (leave
a little for flavor) add the 2 beers, the rest of the chili powder, oregano, paprika and nutmeg.
Bring to a slow boil, than turn down to a simmer and add onion, garlic, chipotle, Jalapeno, green
pepper, tomatoes, lime juice, Rotel and some sea salt. Simmer for about 1 ? hours
2. Add sugar, whisk together corn meal and water, bring to a boil and stir in water/corn meal mix.
Turn down to a simmer and stir until it thickens. You can adjust the amount of water/corn meal to
make the way you like and also you can add your favorite hot sauce to kick it up a little.
This makes a TON of chili, so I usually half all the ingredients... I use about 1/2 cup of corn
meal and 1/2 cup of water at the end.