Texas Chile Texas Butter Recipe
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Texas Chili Honcho

Texas chili does not have beans, there settled that. It also doesn’t mean I don’t like red beans in my chili. Well, have I got a solution for you, and you can call it whatever kind of chili you want. Just treat the beans as an add-on. Keep reading
If you cooked the beans in the chili, they wouldn't take on a noticeable taste difference because the chili itself takes over. The beans provide the extra texture and nutrition some people dig. Now the chili is done heat your favorite drained canned bean and plop a spoonful on the chili instead of in the chili. That way any guest at the table has another choice for their chili. Don’t let someone ruin your chili shine.
Course Appetizer, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 665kcal
Author Shawn

Ingredients

  • 2 lb chuck roast
  • 2 cup white onion ='s about 2 onions chopped
  • 4 tbs chili powder
  • 4 tsp garlic =’s 4 fresh cloves
  • 3 tsp cumin
  • 1/2 tsp oregano dried fresh works
  • 1/4 cayenne pepper
  • 1 cup tomatoes diced
  • 28 oz chicken broth ='s 2 can
  • 3 oz tomato paste ='s 1/2 can
  • 15 oz red beans ='s 1 can drained optional
  • 2 oz jalapeno =’s 1 jalap optional diced
  • 2 tbs Dawgs Bark
  • 1/4 tsp salt to taste

Instructions

Chuck Prep

  • The chuck roast is my favorite for cheap meats. Your grocer may provide good already ground “chili” meat. Mine doesn’t, in particular, I don’t like rubber band like things when I bite down. In the butchers defence they don’t have the time to do what I do to prevent rubber bands in next steps.
  • Take your thawed chuck roast and cut out the white parts (rubber bands). Not the marbling but you’ll see the bold lines about 1/16” wide running usually end to end. Cut’em out!
  • Once you get the chuck trimmed slice it long ways the best you can about ¼ inch thick. If you like a larger dice now would be the time to make that decision.
  • Lay the strips straight on a plate and put in freezer for about an hour. Check at 30 minutes, we don’t want hard froze just enough to cut in smaller pieces. yrmv
  • When ready turn large pot on medium heat.
  • Pull chuck strips and cut them long ways to dice at about ¼ inch.
  • In a bowl mix in the diced chuck roast and Dawgs Bark .
  • Pour in about 2 tablespoon of olive oil on bottom of pot then drop in you meat mixture.
  • We want to hear a good sizzle to sear the meat.
  • Cook until you can see browning from the fry.

Chili Construction

  • Drop in onions and garlic with meat.
  • Stir until the onions turn translucent. I like heavily browned crispy pieces.
  • Now stir in the dry chili powder, cumin, oregano, cayenne. Let the heat wake them up a little. Wait for salt until simmering.
  • Lastly, stir in all the wet stuff: tomatoes, chicken broth, tomato paste. Add jalapenos now if using.
  • Bring to boil for 4 minutes.
  • Drop temperature to a simmer and let it go for 1 hour stirring at 15 minutes,
  • Your consistency matters. If you want thick chili do above without covering. If you want the chili to be soupy then cover while simmering.
  • To get even thicker add time minus cover. To get thinner stir in ¼ cup water per thinning until happy.
  • Taste test for salt complacency.

Notes

Add-ons: onions, beans, cheese, hot sauce, crackers, jalapenos,

Nutrition

Serving: 355g | Calories: 665kcal | Carbohydrates: 49g | Protein: 57g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 3655mg | Potassium: 2037mg | Fiber: 14g | Sugar: 10g | Vitamin A: 3245IU | Vitamin C: 48.5mg | Calcium: 168mg | Iron: 12mg