edglock21
Abby...someone
- Joined
- May 21, 2020
- Member Number
- 938
- Messages
- 39
Read thru the old Priest's chili thread and found Budd's recipe that was also well liked - posting it here for posterity:
Here is my First place award winning Texas Chili. (No beans)
2 pounds chuck beef cubed to about 1" cubes
1 pound non lean ground beef
1/2 pound bacon finely diced
2 Jalapeno pepper de-seeded
1 Habanero pepper sliced open
1 white onion diced
4 serrano peppers diced finely
1 1/2 tbsp cumin
2 tspn paprika
Fresh ground pepper to taste
Salt to taste
5 cloves garlic minced
2 small cans tomato paste
1 can peeled tomatoes hand squeezed into pot
16 oz beef stock
Now the process:
First take the 1/2 pound finely diced bacon and render the fat out of it in a hot cast iron skillet.
Get the bacon fully rendered and removed the bacon bits - but leave in the fat.
Now brown (not fully cook) the diced beef chuck cubes (salt and pepper a little to the meat).
Remove beef and set aside with the bacon.
Now add the onions, serranoes, garlic, and seasonings into skillet and cook until onions clear and tender, then remove
Now cook ground beef in bacon fat until browned.
Add beef stock, tomato paste - well everything into large cooking pot and bring to a simmer.
Stir occasionally and keep covered for first three hours.
Total cook time is about 4-5 hours - you will know when the meat has disintegrated completely making the chili thicker.
I usually add some wondra or flour towards the end to thicken even more.
While stirring, do taste-tests occasionally and add salt and pepper to taste.
If it begins to be too spicy for your taste, remove habanero and jalapenos at that time. Enjoy.
Here is my First place award winning Texas Chili. (No beans)
2 pounds chuck beef cubed to about 1" cubes
1 pound non lean ground beef
1/2 pound bacon finely diced
2 Jalapeno pepper de-seeded
1 Habanero pepper sliced open
1 white onion diced
4 serrano peppers diced finely
1 1/2 tbsp cumin
2 tspn paprika
Fresh ground pepper to taste
Salt to taste
5 cloves garlic minced
2 small cans tomato paste
1 can peeled tomatoes hand squeezed into pot
16 oz beef stock
Now the process:
First take the 1/2 pound finely diced bacon and render the fat out of it in a hot cast iron skillet.
Get the bacon fully rendered and removed the bacon bits - but leave in the fat.
Now brown (not fully cook) the diced beef chuck cubes (salt and pepper a little to the meat).
Remove beef and set aside with the bacon.
Now add the onions, serranoes, garlic, and seasonings into skillet and cook until onions clear and tender, then remove
Now cook ground beef in bacon fat until browned.
Add beef stock, tomato paste - well everything into large cooking pot and bring to a simmer.
Stir occasionally and keep covered for first three hours.
Total cook time is about 4-5 hours - you will know when the meat has disintegrated completely making the chili thicker.
I usually add some wondra or flour towards the end to thicken even more.
While stirring, do taste-tests occasionally and add salt and pepper to taste.
If it begins to be too spicy for your taste, remove habanero and jalapenos at that time. Enjoy.