YEE-HA! Totally chili, totally awesome, totally a Real Texas Chili. Even though I don’t live in Texas I used to! Can’t forget those Texans!
I can appreciate greatness.
There are a million variations on chili, but only one true Texas-style chili. Once you eat this you’ll find it difficult to eat the others.
You can add pinto beans at the end if you must, but you know Texans don’t do that!
This is very close to what is cooked in chili cook-offs.
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The best chili ever. Even if you aren't from Texas!
- 2 1/2 lbs top round beef trimmed and cut into 1/2-inch cubes or ground
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 cup chicken broth
- 1 cup tomato sauce
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 1 tablespoon onion flakes
- 1/2 teaspoon cayenne
- 4 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 1/2 tablespoons chili powder
- 1/4 teaspoon cayenne
- 1 1/4 oz packet sazon goya
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon brown sugar
- 1/4 teaspoon garlic powder
Brown the beef in oil until beef is gray, do not drain.
- Add the broths, tomato sauce, and bouillon cubes and bring to a boil. Add the First Dump and reduce the heat to a slow simmer. Cover and simmer for one hour.
- Add the Second Dump and adjust liquid with more broth if necessary. You don't want it too thin, you want a nice thick "gravy" to your chili. Cover and cook another 30 minutes.
- Add the Third Dump, cook about 5-10 minutes longer and serve.
Note: Sazon Goya is a seasoning made from coriander and annato and adds flavor and color. You can find it in the Mexican section of most grocery stores. Sazon is the seasoning, Goya the brand; Accent brand also makes a Sazon seasoning.
Enjoy!
Up Next:
Easy Chili Mac – Great At Potlucks
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Recipe based on one by Feisty
Photo by Feisty