Chili Texas Style

2/18/2019 – Mary made chili loosely following “Joe Cooper’s Chili” recipe on page 112 of our copy of Texas Home Cooking by Jamison and Jamison. See her notes on that page of what she did differently as summarized below. The Chili was very good with a bold full chili beef flavor that was not too hot. Made with a typical store-bought beef stock would likely result in a bit different flavor as the bone stock had a smell/taste that was strongly bone but rich.

  • 2 lbs. ground chuck
  • 1 bay leaf
  • 1 qt of homemade beef bone stock
  • 5 ancho chili pods, stemmed, seeded, chopped small
  • 2 Tblsp Paprika
  • 6 garlic cloves minced
  • 1/2 Tblsp Salt
  • 1 heaping tsp ground Chipotle Pepper
  • 2 tsp ground cumin
  • 2 tsp dried oregano leaves
  • 1 tsp cayenne
  • 1/2 tsp coarse ground black pepper
  • 2 Tblsp cornmeal
  • 1-1/2 Tblsp all-purpose flour
  1. Sear the meat to grey then add the stock and bay leaf. Simmer for about a half hour.  Remove the bay leaf and simmer for another 90 minutes.
  2. Add all other ingredients other than the cornmeal and flour. Simmer until done. Maybe 30-60 minutes or more.
  3. Make a paste with the cornmeal and flour and add to thicken.
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