Real Texas Chili for a Cold Night

It was supposed to be 17 degrees here last night. That's about 15 degrees lower than the average winter night temp for this part of NC. When it's cold like this I always like to make Chili. Between the temperature of the food and the heat of the chilies it is very warming. Since my husband is Texas born and bred I make Texas chili. When we lived in TX if you went to any kind of chili contest or casual chili supper there are two things you didn't find in a native Texan's chili - beans and chicken. That's not to say that Texan's don't make a white bean chicken chili - they just don't bring it to a chili cook off event unless they have a very thick skin.

Back in the 80's when we still lived in our hometown of Longview, Texas an elderly man at our church decided that I needed a lesson in chili making (maybe because I was a transplant from New York). He proceeded to verbally describe a chili recipe quite different that the typical ground beef, tomato and spices. He told me that real Texas chili not only never had beans in it but it shouldn't have ground beef either. He described a recipe that had me running to the store after ingredients as soon as possible. That's why I call this Real Texas Chili. Another thing about chili is that it is fun to play with. Over the years I've tried some pretty funky spices and chilies. When you get this chili made it has far less tomato presence and more of a beefy, meaty flavor than regular chili recipes.

Real Texas Chili

2 pounds of chuck roast or already cut up stew meat (I use low fat grass fed beef), cut into bite sized pieces

2 Tablespoons vegetable oil

1 yellow onion, diced

3 good size cloves of garlic, diced

4 cups of chicken stock (you may use water, but stock does add to the richness of flavor)

In large stock pan brown the beef in oil, add onion when meat is about halfway browned and garlic when it is almost browned on both sides. Add stock cover and simmer on medium low for about an hour (or place in crock pot with all ingredients except cornmeal and cook on low for 6 hours). Check beef to see if it is starting to break apart easily when pushed with a fork, if not give it a few more minutes. Add;

1 large can of crushed tomatos

1 can of Rotel tomatos

1 teaspoon of chili powder (add more to taste if desired AFTER tasting chili. Chili powder can vary widely in hotness and flavor)

1 teaspoon pumpkin pie spice, optional (this is my secret ingredient)

2 teaspoons cumin

2 teaspoons salt

You might also want to add;

extra green chilies, hot sauce or diced jalapeños just be sure to go slowly and taste between additions. I make my chili medium hot and place bowls of chopped jalapeños and bottles of hot sauce on the table for those who really like it flaming hot.

Simmer chili for about 30 minutes on low to combine flavors. Sprinkle 1/4 cup of cornmeal over the top of the chili and then stir it in. If using a crockpot this should be done about 15 to 20 minutes before it will be served to give cornmeal time to expand. Stir well breaking up any clumps w/ back of spoon. This is the thickener that takes the chili from a soup to a chili. Add more cornmeal if you'd like it even thicker.

Serve w/ cheese to sprinkle on top and either tortilla chips or cornbread on the side.