An authentic chili recipe that Texans are sure to appreciate.
Here, we created an authentic recipe that Texans are sure to appreciate.
Youwon’t find any beans, because with this much beef and heat, who needs them?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Trust us, it’s far too good to pass up.
Grab a spoon and dig in!
Caitlin Bensel; Food Stylist: Torie Cox
What Makes Texas Chili Different?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Cut of Meat Is Best for West Texas Chili?
FormerSouthern LivingTest Kitchen Director, Robby Melvin,recommends a mix of meatsfor the ultimate chili.
Refrigerate leftovers in an airtight container for up to three days, or freeze up to three months.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thaw if needed, then reheat on the stovetop on low until hot throughout.
cans diced tomatoes
1(6-oz.)
can tomato paste
1(12-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add minced garlic, and saute 1 minute.
Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.
Stir in diced tomatoes and tomato paste.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add remaining 3/4 cup beer and 12 cup water; simmer 30 minutes, stirring occasionally.
Add masa, and finish cooking:
Add masa; cook 10 minutes.
Add additional water to reach desired consistency.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
While chili should be thick and hearty, it should spoon up easily.
Adjust the thickness with an additional splash of water until thickened but saucy.
For a spicier chili, add chili powder, cayenne pepper, or diced jalapenos while cooking.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
