I know there is debate over whether this is authentic Texas Chili but it has been a hit everywhere we make it, including Texas.
My mother obtained this chili recipe from a native Texan about 45 years ago. We used to call it our “Texas chili recipe” but were told by another native Texan some years later that this is NOT how chili is made in Texas. So we call it the “NOT Texas Chili recipe.” We really don’t care what you call it since it is just an outstanding chili, regardless of the origin.
And since we are asked all of the time about the chocolate in the recipe; yes, the recipe really does call for chocolate. It adds depth of flavor, a richness in color, and balances out the acidity of the tomatoes. There you have it, there really is a purpose to the chocolate in the chili.
Ingredients
- 2 pounds ground beef
- 1 medium white or yellow onion diced
- 1 medium jalapeño (optional) diced
- 3/4 cups flour
- 2 tsp cumin
- 2 tsp garlic salt
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 - 1/2 cup chili powder (to taste)
- 2 15 oz cans fire roasted tomatoes
- 1 12 oz can tomato paste
- 1 square unsweetened chocolate grated
- 1-2 15 oz cans small red kidney beans (optional)
Instructions
- Heat a large dutch oven or sauce pot on medium-high heat
- Add ground beef and onion; cook until beef is brown and onions are translucent
- Drain some of the fat from the beef (how much depends on how healthy you want to be, but fat adds flavor)
- Add jalapeño (if using), cook for 1 minute
- Add flour and seasonings; stir to mix well and until no more flour is visible
- Add tomatoes, tomato paste, and about three cans (tomato cans) of water (I add 2.5 cans of water to start and then add more if the chili is too thick)
- Add the grated square of chocolate and stir (make sure you scrape the bottom of the pot to release any of the beef / flour bits)
- Cook on low heat (uncovered) for 1 hour, stirring often (scrape the bottom)
- Add beans (if using), stir, and cook for another 30 minutes
- Serve with corn chips, sour cream, shredded cheese, and diced onions