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Learn how to cook chili with my dad's easy Texas chili recipe. You can use ground beef like I did in the video for a quick chili, or beef stew meat for a more traditional version. Just cook it an extra hour. Yum!
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Prep time: 5 mins; Cook time: 2 hours
1 pound ground beef (or 1 pound stew meat chunks)
28 ounce can whole tomatoes or 1½ pounds (4 cups chopped) fresh tomatoes
16 ounce can tomato sauce
1 big old onion (softball-sized)
6 cloves garlic, minced (2 tablespoons)
2-5 jalapenos, chopped (depending on your taste)
1 tablespoon ground cumin
3 tablespoons chili powder
1 teaspoon salt
Optional (for thickening if desired): 1 corn tortilla, torn up
Optional: 15 ounce can kidney or pinto beans; for more heat, add a couple of chili petins (similar to bird-eye peppers)
Chop the onion into about 1 inch chunks, mince the garlic, and dice the jalapenos.
Break the ground meat up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
Add the beans (drained and rinsed) if you want. Taste and add more salt if it needs it. If you’d like it thicker, stir in the corn tortilla pieces.
Simmer another 30 minutes.
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