Texas Chili con Carne
Total TimePrep: 10 min. Cook: 1-1/2 hours
I didn't actually make this recipe, and I am fully aware of how unfair it is to review a recipe without making it. However, as native Texan who has eaten mountains of real Texas Chili and Tex-Mex, I just have to point out that this recipe, good or bad as it may be, is not authentic Texas Chili Con Carne, nor is it authentic Texas Chili. The 2 things are different from each other despite their similar names. Texas Chili Con Carne is a ground beef and chili gravy used with Tex-Mex cheese or beef enchiladas. If you have never had it, it is most similar to canned Wolf Brand Chili-no beans, but a little thinner and more gravy-like. Texas chili is a thick beef tips or similar chunky beef and chili stew made with or without tomatoes, but NEVER with beans. Also, although many Mexican recipes use oregano (specifically Mexican oregano), Tex-Mex does not. I repeat: NO beans, NO oregano. Personally, I don't even use chili powder. I used fresh peppers instead, but since I live in Texas, I have access to many, many varieties of fresh and dried peppers that much of the USA does not. If I'm feeling lazy, I'll open a can of jalapenos in chipotle sauce and use 1/2 or so instead of chili powder, but I like it hot. Just looking at the recipe, I think real Texas Chili needs more cumin. Serve with a dollop of sour cream or a sprinkle of shredded cheddar cheese and a side of cornbread.
This was a really quick and good chili recipe. I had all the ingredients, so I thought I would try it out. Great flavor.
Good Chili - enough kick - but not too much. Good flavor! I don't like kidney beans and the pinto beans are perfect. I did not add as much onion - but added everything else. Very good!
I wanted chili to take with me to work as leftoversso I doubled the recipe. It was great!!! The only thing that did not get doubled was the chili powder which I used 4 tsp. I also omitted the salt considering we all get enough of that.