Texas Chili


  • 3 tbsp vegetable oil
  • 1 1/2 lbs lean beef chuck, cut into bite-size pieces
  • 2 plump garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 3 tbsp chili powder
  • 1/2 tsp cracked black pepper
  • 1 tsp ground cumin
  • 1/4 tsp cumin seeds
  • 1/4 tsp crumbled dried oregano
  • 2 cups unsalted beef stock
  • 1 tbsp cornmeal
  • salt
  1. Heat the oil in a medium-size pan and sear the beef on all sides. Toss in the garlic and onion. Immediately reduce the heat to very low and saute the garlic and onion until transparent.
  2. Stir in the chili powder, black pepper, ground cumin, cumin seeds, oregano, stock, and 2 cups of cold water.  Simmer for 1 1/2 hours (2 1/2-3 hours if doubling) uncovered or until the liquid becomes thicker.
  3. Sprinkle in the cornmeal and stir it in well. Continue to simmer for 5 minutes.
  4. Salt to taste and enjoy.
  5. Serving options: top baked potatoes and add cheese, or make yummy nachos!

Source: Savory Soups

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