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Texas Chili

Texas Chili


• 5 tbl. vegetable oil
• 2 lbs. beef stew meat or cubed chuck
• 1 ½ tsp. cumin
• ½ tsp. pepper
• 2 tbl. mild chili powder
• ½ tsp. salt
• ½ yellow onion, chopped
• 1 clove garlic, minced
• 1-2 chipotle chiles, chopped (use canned chiles and add adobo sauce, if desired)
• 2 cups beef broth
• 2 cups water
• 2 tbl. fine corn meal
• Malt or Tarragon vinegar, to taste
• Sour cream, to taste
• Corn chips, to taste
• Shredded cheddar cheese, to taste


In a large pot over medium heat, heat the oil.
Place beef in the pot and brown on all sides.
Add cumin, pepper, chili powder and salt. Stir to coat.
Add onion, garlic and chipotle chiles to the pot and lightly brown and soften for 2-3 minutes.
Add broth and water and bring to a boil. Reduce to a simmer and stir in cornmeal. Let simmer, stirring occasionally, for 1-1.5 hours or until meat is tender and sauce is sufficiently reduced enough to coat the meat.
Serve with corn chips, cheese, sour cream and vinegar (if desired).

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