TEXAS CHILI

We know how important it is to make comfort food on cold winter days, thats why three of the most popular recipes on our site are Slow Cooker Beef Chili, Ultimate Slow Cooker Pot Roast and soon to be this recipe!

Classic Beef Chili is one of my all-time favorite comfort foods, made with ground beef, kidney beans, and spices in a thick tomato sauce. We top this chili with sour cream and shredded cheddar cheese, and serve with plenty of corn chips or corn bread.

Honestly, this is the last chili recipe you’re ever going to need, it’s that good. Plus it only takes ONE POT to make, so there’s less to clean up afterwards! Or if you’re a big fan of Wendy’s Cornbread, I have your perfect Copycat.

INGREDIENTS:

3 lb. chuck roast
1 bell pepper
1 lg. onion
8 cloves garlic
3 tbsp. butter or bacon drippings
2/3 c. (6 oz. can) tomato paste
5 c. water
1 can (14 1/2 oz.) cut up peeled whole tomatoes & juices
3 bay leaves
1 tsp. oregano leaves
1 tbsp. salt
1 tsp. cumin
1/2 tsp. pepper
2 tbsp. sweet Hungarian paprika
3 tbsp. flour
6 tbsp. cornmeal

DIRECTIONS:

In a 6 quart saucepan melt butter or drippings and saute chopped onion, bell pepper and minced garlic for 5 minutes. Cut the meat in 1/2 inch cubes and add to sauteed mixture. Cook meat until gray, not brown. Add tomato paste and water. Stir to mix, then add chopped tomatoes, bay leaves, oregano, salt, cumin, pepper and paprika. Simmer, covered, 2 hours. Cool. Remove, refrigerate overnight so flavors will mellow.

Remove top layer of solidified fat. Reheat. With a little cold water make a paste of flour and cornmeal. Add paste to chili. To obtain a smooth texture, cook and stir 5-7 minutes after thickening has been added. Remove bay leaves and serve with grated cheese, chopped onion, lime wedges and sour cream.

Enjoy !!!