Alamo Texas Chili
This recipe makes a large amount of Texas-style chili and will feed a crowd!
Alamo Texas Chili
Soups & Stews
3 Tbsp. Bacon Drippings
1 1/2 Large Onions, Chopped
4 lbs. Beef Stew Meat
5 Cloves Garlic, Finely Chopped
2 Tbsp. Ancho Chile, Crushed
4 Tbsp. Texas Chili Seasoning
1/2 Tbsp. Cumin, Ground
2 Tbsp. Paprika, Smoked Sweet
1 tsp. Oregano, Mexican
3 10 oz. Cans Tomato Sauce
1 6 oz. Can Tomato Paste
2 C. Water or Beef Stock
1 tsp. Sea Salt, Fine
1/8 C. Parsley (Optional)
1 Fresh Jalapeño Pepper, Seeded & Minced (Optional)
Heat the bacon drippings in a large heavy pot over medium heat. When the fat is sizzling hot, add the chopped onions and cook, stirring frequently until they are fragrant and translucent.
In a large bowl, combine the beef pieces with the minced garlic, Ancho Chiles, Texas Chili Seasoning and Cumin. Toss to coat meat with the spices, then add seasoned meat to the onions.
Cook the stew meat, using a heavy wooden spatula to separate pieces, stirring occasionally, about 20 min, until meat is well-browned on every side. Season browned stew meat with paprika and oregano.
Add tomato sauce and paste, water, salt, parsley and jalapeno (if using) to the browned meat, stirring to thoroughly coat.
Bring mixture to a boil over medium heat, then lower heat to a bare simmer. Stir occasionally, and taste and adjust seasonings as necessary.
Cook, uncovered, for at least one hour, or until chili reaches your preferred consistency.
Make this recipe your own with a few substitutions:
- No bacon? Feel free to use any Extra Virgin Olive Oil (Unflavored) in its place.
- If you prefer, you may use coarse ground beef for the beef stew meat.
- If you don't have crushed ancho chile on hand, you may substitute any red chile such as our New Mexico Chile, Powder.
- Smoked sweet paprika comes with - you guessed it - a true smoky flavor. If that's not your preference, you may choose to substitute Paprika, Hungarian Sweet - it's equally delicious.