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  1. #1

    Texas Style Chili (Cooks Country)

    This takes some time to make but is SO worth it! Have never had a chili like this before but I will again now. I was a little worried about adding the brown sugar because I have made a chili that called for sugar before and it had a sweet taste, not so good imo. This recipe needs the sugar to complete it actually and you don't know its there. I didn't add till the end cuz I was afraid of ruining the dish and it made it better for sure so don't leave it out.

    If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil.

    Serves 6 to 8.

    1 (14-ounce) can diced tomatoes
    2 teaspoons minced chipotle chiles in adobo sauce
    4 slices bacon , chopped fine
    1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed and cut into 1-inch pieces
    Salt and pepper
    1 onion , chopped fine
    1 jalapeño chile , seeded and chopped fine
    3 tablespoons chili powder
    1 1/2 teaspoons ground cumin
    1/2 teaspoon dried oregano
    4 garlic cloves , minced
    4 cups water
    1 tablespoon brown sugar
    2 tablespoons yellow corn muffin mix


    1. Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.

    2. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and

    3. Add remaining bacon fat, onion, and jalapeño to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.

    4. Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)

    Last edited by cali~jenn; 11-25-2012 at 09:32 AM.

  2. #2

    Re: Texas Style Chili (Cooks Country)

    added new pics when I made this tonight.

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