Truly Texan Chili Recipe

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Ingredients

3 pounds ground beef (Kick-up the flavor With Johnsonville Italian Sausage, if you like)
2-3 garlic cloves, minced
1/4 cup all-purpose flour
2-3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) pinto beans, rinsed and drained, optional
1 teaspoon salt
1/4 teaspoon pepper
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Optional garnishes: shredded cheddar cheese, tortilla chips, sour cream and/or lime wedges

Preparation

Step 1

In a Dutch oven, cook beef and garlic over medium heat until no longer pink; drain. Combine the flour, chili powder, oregano and cumin; sprinkle over meat, stirring until evenly coated. Add the broth, beans if desired, salt and pepper.

Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours to allow flavors to blend, stirring occasionally. Sprinkle with cheese, tortilla chips, sour cream and/or lime wedges if desired.

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REVIEWS:

Beans or no chili is what you make of it. This a great builder. Add what you like and continue with however to cook in your favored way. There's no need to disparage someone just because you have a different idea. Thank you Betty for a great rec.

Real Texas chili is made with ground red pepper and sirloin and no beans. It's really good with venison back strap too.

As soon as my household goods are delivered next week - yes, I'm also military & have traveled around the world, experiencing wonderful regional foods - I shall make this. I prefer green chili in mine for a bit of flavorful heat. Great job!

Loved this recipe. It is similar to one I make except we use chile powder and Ranch Style Beans together. No broth just diced tomatoes and juice. Funny all the controversy about the name. I'm from S. Texas and have traveled as well. No food is made the same at any one restaurant, or anyone's home. I've ordered a taquito and was given a "breakfast burrito ". It was the same ingredients. I've ordered Mexican food in Nebraska with similar names, and it was not like Mexican food from S. Texas. But still delicious ! Show some love folks!

It was good but I like lots more chili powder and only a certain brand that isn't bitter and I like hot chiles in it but good base to start with

Very good recipe. I love this chili. Excellent recipe!

DEFINITION - Chili is a stew-like soup made entirely with meat, chiles, or chili powder (or both) and according to what region of the United States that you live in, it can also include beans. "Con carne" means "with meat." You people who knocked this entry down without even trying it are not very nice. I have been all over this world and have tried all kinds of foods made a thousand different ways. Our favorite chili has taco seasoning in it instead of chili powder. It's all in the way that ingredients come together for taste. So come down off your pedestal where the rest of us live before judging us. My deepest thanks to the person who submitted this recipe. I sincerely hope you ignore the small-minded who can only travel the narrow roads. This world traveler enjoys the differences in our world and I look forward to much more!!

I forgot so say beans are controversial as far as true Texas chili is concerned, but I prefer to have beans in my chili.

THIS IS TRULY TEXAS CHILI! NO TOMATOES IN TEXAS CHILI!!!!! The only thing I would do differently and it's only it I have it on hand is to corn flour instead of regular flour. Even if you don't use it, it's still great. Make some cornbread in your cast iron skillet to go with it :)

True Texas chili has NO beans in it.

Loved it!

I loved this chili. We had some left over so I put it in a flour tortilla, sprinkled a little cheese on it, rolled it up to bake at 350 degrees for 10 minutes. Makes a very good burrito.

This is a good base chili recipe, I like a good thick chili that is hardy and thick to your bones style. If you like your chili hot or mild you can adapt this chili to that flavor and mak it your own style. I'll give this 4.5 stars, would have click on a star but it didn't have any.

Thank-you Betty for your recipe for Texas chili. It is very close to some chilis that I have judged in chili contests across the states!

I would make it again but without the beans. You got the name all wrong, just because the lady is from San Antonio doesn't mean it is the real deal. True chili lacks both tomatoes which aren't in this one AND NO BEANS!!

I am one who has not yet tried this recipe yet, although it is very similar to my own (albeit without the flour). One of the reviewers said "too much garlic". Holy cow, she wouldn't want to eat at my house if she thinks 2 or 3 cloves of garlic is too much.

I'm a Texan. My husband is a Texas. We both like this chili. Next time I'll change it up a bit as that just how I am. I like to tailor to whats in the kitchen. As for all those other reviewers. Maybe that wasn't Texas chili to you, ya'll sure don't have Texas manners to me. Don't fall off your horse sounds like it's a LONG way down.

You know why this can be "Truly Texan Chili"? Because there are so many chilis that receive this title. When I taught in SA, our school would sponsor a "chili cookoff" during Fiesta. There were as many chilis as there were contestants -- some with beans, some without; some with ground beef, some with cubed beef; some with tomatoes, some without; some have corn, some don't. Get the picture? This is a big state with big ideas about chili. So cut Ms. Brown some slack, huh? If her version has flour, and her chili is more like a stew, well, many chili's are stew-like. Stop quibbling over the title of her recipe. Welcome home, Betty Brown!

I guess chili is very much a regional thing. I did not make this as it has such an "overload" of meat that it sounded more like a version of Sloppy Joe compared to how I would picture a bowl chili which in my area is more of a thick soup dish which includes a tomato product which also varies by the cook. This is not a criticism of the recipe-just an observation of how geographical changes seem to make a huge difference.

I never put flour into chili or stew...it gives a "gravy" taste that takes away from the chili flavor. I'm Texas...and we always put beans into our chili, along with a can of tomatoes and jalapenos or green chilies...but no broth or flour.