Texas Chili - The Firearms Forum

ThunderStick300MAG · 10-25-2007, 09:02 PM

2 lbs. good-quality stewing meat, cubed
2 tablespoons cooking oil
1 clove garlic, minced
1 onion sliced
2 1/2 cups water
3 beef bouillon cubes
1 teaspoon dried oregano
1 teaspoon cumin seed, crushed
2 teaspoons salt
1 bay leaf, crushed
2-3 teaspoons chili powder
1 tablespoon paprika
1 1/2 tablespoons cornmeal
1 1/2 teaspoons flour

Sear meat in hot oil, using Dutch oven. Add onion and garlic and saute 5 min. Add rest of ingredients (except cornmeal and flour), cover and simmer for about 1 1/2 hours, until meat is tender. Add more water if necessary. Blend cornmeal and flour with a little cold water to make paste. Stir into chili mixture, simmer 5 min. Serve over cornbread. SERVES: 4

10-25-2007, 09:02 PM	#1
ThunderStick300MAG V.I.P. Member Join Date: Jul 2007 Location: Wallburg, NC Posts: 177	Texas Chili 2 lbs. good-quality stewing meat, cubed 2 tablespoons cooking oil 1 clove garlic, minced 1 onion sliced 2 1/2 cups water 3 beef bouillon cubes 1 teaspoon dried oregano 1 teaspoon cumin seed, crushed 2 teaspoons salt 1 bay leaf, crushed 2-3 teaspoons chili powder 1 tablespoon paprika 1 1/2 tablespoons cornmeal 1 1/2 teaspoons flour Sear meat in hot oil, using Dutch oven. Add onion and garlic and saute 5 min. Add rest of ingredients (except cornmeal and flour), cover and simmer for about 1 1/2 hours, until meat is tender. Add more water if necessary. Blend cornmeal and flour with a little cold water to make paste. Stir into chili mixture, simmer 5 min. Serve over cornbread. SERVES: 4 __________________ There is a WORLD of difference in seeing the round hit a paper target and one that changes the targets expression. -->