Authentic Texas chili con carne recipe Share this recipe on Facebook
This is the authentic Texas chili recipe. Unlike many other chili recipes, this recipe does not use tomato sauce or red kidney beans. The use of bacon fat gives a distinct flavour to the dish.
Preparation time: 20 minutes, Cooking time: 120 minutes, Serves: 6
3 lbs beef shoulder, chuck or round steak, trimmed off fat and then ground or cut into 1/2 inch cubes
2 to 3 strips of bacon
1-3 Tbsp dried chili pepper flakes (adjust quantity to desired heat level)
3 cups water
1 Tbsp dried oregano
1 Tbsp cumin seeds, crushed
2 tsp salt
1-2 tsp cayenne pepper
2 cloves garlic, crushed
2 Tbsp corn flour (use masa harina if possible)
In a heavy frying pan or skillet over medium heat add the bacon and fry for a few minutes. Discard the bacon and leave the fat. Add the beef and fry in the bacon fat, stirring constantly, until brown.
Add the dried chili pepper flakes and cook for 1 - 2 minutes, then add the 3 cups of water and bring to a boil over high heat. Reduce the heat to a slow simmer, cover and cook for 30 minutes.
Add the oregano, cumin seeds, salt, cayenne pepper and garlic, cover again and simmer for 45 minutes more. Uncover and stir in the corn flour or masa harina. Stir well until the corn flour is well combined with the rest of the ingredients. Cover, reduce heat to very low and cook for 30 minutes more, stirring occasionally. If the mixture is too thick, add small amounts of hot water and stir.
Serve with fresh coriander leaves and sour cream.
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