Meaty Texas Chili proves to be a popular dish
Posted Mar 11, 2010 By Pat Trew
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Tweet ThisEMC Lifestyle - Almost everyone has a favourite chili recipe. Some chili dishes have lots of sauce and are served in a bowl. Others are almost as thick as a stew.
Some people like to top their chili with grated Cheddar cheese, while others prefer chopped sweet red pepper. Some like theirs with sour cream, others prefer maple syrup. And almost everyone likes garlic bread to eat with their chili.
Most of the chili dishes I've eaten are made with ground beef, but true Texas chili is made with chunks of meat, either round steak, chuck or stewing beef. The longer the cooking time, the more tender the meat will be.
This recipe for Texas-style chili is one of my favourites, and it's also proved popular with readers of my column. It's been several years since it first appeared in the paper, so I'm repeating it this week for the newer EMC readers.
TEXAS-STYLE CHILI
1 tbsp. butter
1 tbsp. olive oil or vegetable oil
1 clove garlic, minced
1 onion, chopped
1 lb. stewing beef, chuck or round steak, cut into bite-size pieces
1/4 tsp. oregano
2 tsp. chili powder
1/2 tsp. cumin seed
2 cans tomato soup
2 540 mL cans kidney beans, drained
In a deep frying pan or large pot (one that has a lid), combine the butter and oil over medium heat. Add the garlic and onion, cooking just until softened. Don't let them burn.
Add the meat, turning each piece as it cooks so that it browns evenly.
Once the meat has been browned, add the remaining ingredients. Cover the pan, and simmer on low for about 1 hour, stirring occasionally.
Serves 4-5.
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