TEXAS CHILI
PG tested
Honey Jones of Canyon Lake, Texas, won the 2003 Chili Appreciation Society International cookoff in Terlingua, Texas, with this recipe. It features Mexene chili powder, which is considered the powder of choice for real Texas chili. I added a can of diced fire-roasted tomatoes.
1 tablespoon cooking oil 2½ pounds lean, coarse ground beef or boneless beef chuck, well trimmed and cut into ¾-inch cubes (to yield 2 pounds after trimming)
1 teaspoon seasoned salt
1 (8-ounce) can tomato sauce
1 (14½-ounce) can beef broth
7 tablespoons Mexene chili powder, divided
1½ tablespoons onion granules
1 tablespoon paprika 3½ teaspoons garlic granules
½ teaspoon salt ¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1 (14-ounce) can diced fire-roasted tomatoes
1 beef bouillon cube 1 chicken bouillon cube 5 teaspoons ground cumin
¼ teaspoon dark brown sugar
1 teaspoon Louisiana Hot Sauce, plus more for serving
1 package Sazon Goya seasoning or ½ teaspoon MSG
Sour cream and lime wedges, for serving
In a 4-quart heavy saucepan, heat oil. Add ground beef or beef chuck, season with seasoned salt and brown in hot oil. Add tomato sauce and beef broth and bring to boil. Reduce heat and simmer for 30 minutes.
Combine 6 tablespoons Mexene chili powder, onion granules, paprika, garlic granules, salt, pepper and cayenne in small bowl, then add mixture to pot along with fire-roasted tomatoes. Drop 1 beef and 1 chicken bouillon cube into pot. Continue to simmer for 1 hour. Add water as needed
Combine remaining 1 tablespoon Mexene chili powder, cumin, dark brown sugar, hot sauce and Sazon Goya or MSG in small bowl, then add mixture to pot. Simmer chili for 30 minutes, adding water as needed for desired consistency. Adjust the balance of flavors with a bit of additional salt, sugar, or hot sauce, if you like.
Serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.
Serves 8.