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Nutrition Facts
Serving Size 1 (243g) Recipe makes 8 servings
Calories 321
Calories from Fat 188		(58%)
Amount Per Serving		%DV
	Total Fat 20.9g	32%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.1g
Cholesterol 81mg		27%
Sodium 961mg		40%
Potassium 636mg		18%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 3.2g	12%
	Sugars 2.5g
Protein 24.5g		49%
detailed view... how is this calculated?

Chili (Real Texas Chili)

Recipe #123316 | 1½ hours | 20 min prep | add private note

⁽⁴⁵⁾ RATE IT NOW Print Recipe

By: Wing-Man
May 23, 2005

There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne.

SERVES 8 -10 (change servings and units)

Ingredients

1 lb lean beef
1 lb breakfast sausage (NOT links)
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 large white onion, finely chopped
3 garlic cloves
3/4 teaspoon Mexican oregano
1 teaspoon salt
1 1/2 teaspoons cayenne pepper (optional)
2 tablespoons masa harina flour or cornmeal
1 (8 ounce) can tomato sauce
16 ounces water
1/2 cup warm water

Directions

1
The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
2
Brown meat together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
3
Stir in tomato sauce and 16 ounces of water.
4
Add all ingredients except cayenne pepper and masa.
5
Simmer 30 minutes.
6
Add cayenne pepper (you can always add more later).
7
Mix masa and ½ cup warm water. Add to chili and stir well.
8
Simmer 20 minutes. You can simmer for hours if you want, just stir every 30 minutes.
9
Chow down.
10
This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .

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Featured Reviews for This Recipe

From: sugar momma

On Oct 24, 2009

Excellent chili! I did make a couple adjustments though. I made a double batch so that I could freeze the left overs. I did add some cubed venison but did not double the chile powder for my double batch ( I have 2 small children that I knew would not like the heat) I did double the cayene but wish I hadn't because when I tasted it I knew it would still be too spicy for them. In order to tone it down a little I added a can of tomatoe paste. It turned out perfect! I try not to change recipes the first time I make them but I know this recipe would be perfect as written for a true chili lover and will make it that way next time we have an adults only meal. Served with cheese, sour cream, and Fritos!!! Gonna use the left overs as topping on baked potatoes.

0 people found this review helpful

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From: Rosewhispers

On Oct 23, 2009

This is a very flavorful chili. I made it as written. I did wait until the end to add the cayenne pepper and added it 1/2 tsp at a time . In my opinion the chili tastes flat with no cayenne. 1/2 tsp added a bit of heat, I stopped at 1 tsp because I'd reached my comfort level. I think that the whole 1 1/2 tsp would take the chili up to the hot level. I do think adding a couple of cans of my favorite beans would make the chili even better. I was raised with chili containing beans and it's hard to give that up.

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From: kolibri

On Jun 27, 2005

I used bacon instead of sausages, but otherwise followed it to a tee - inlcuding the insane-sounding amount of chili. It turned out really well, and not too hot at all, just a good kick. Guests loved it too the next day, I served it with wild rice, cornbread, guacamole and sour cream.

7 people found this review helpful

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From: E-liz

On Apr 20, 2007

I loved the seasoning mix in this chili...it tasted just the way that chili should taste! I used arrowroot powder instead of masa harina and the chili thickened quite nicely. I also followed the advice of some people on here and made the chili one day, then the next morning I put it in the crockpot on LOW for the whole day and we ate it at dinner. I don't really think that it needed this step, though. I served this with a sprinkling of cilantro, jicama Jicama Texicana, and homemade tortilla chips made with low-carb tortillas. Great meal. Thanks so much for this recipe, it is a keeper.

2 people found this review helpful

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