How to Make Texas Chili (no beans)
Water 1 Qt + 1 C (40 oz)
Beef Base 2 oz. (or 8 Beef Bullion Cubes)
Tomato Paste 4 oz
Chili Spices – to taste
Vegetable Oil 1.5 oz
Hamburger 2 pounds
Yellow Onion, Diced 6 oz.
Garlic, Fresh Chopped 1 oz.
Jalapeno, Fine Chopped w/ no seeds ½ oz
Flour 6 oz
Diced Tomatoes 1 can, small
• Add water, beef base, tomato paste and chili spices (to taste) to a large mixing bowl.
• Using a whisk, stir until well dissolved and set aside.
• Pour vegetable oil into a large pot and heat on Medium High.
• Once oil is hot add hamburger meat to the pan.
• Cooke the hamburger meat until all is brown.
• Stir the meat often to keep the meat from sticking to the bottom or sides of the pot.
• Once meat is fully cooked strain off extra grease using a colander.
• Set meat aside for later use.
• Using the same pot or a clean pot, add oil to the pan and heat with range set at medium high.
• Add onions, garlic and jalapeno to the pot
• Sautee until tender.
• Add flour and stir to incorporate with a cook’s spoon.
• Add the mixture from step 1 to the pot
• Stir with a whisk until all product is incorporated
• Bring to a boil
• Lower heat to medium and add cooked chili meat
• Cook for approximately 30 minutes or until desired thickness is obtained.
• Mix in drained diced tomatoes and stir until evenly mixed.
• Bring chili back to a boil
• Lower to medium heat and cook until desired consistency is reached.
• Serve immediately.