Dunkelheit

Texas Chilli

According to Mark Rippetoe, chilli does not contain beans. This is true. Here is an adapted version of his Texas Chilli recipe (that you can find here) with some changes and adaptations for what is available to me.

Ingredients

• Beef Tallow
• Beef
• Pork Sausages (Optional)
• White Onions
• Jalapenos (Optional)
• Chicken Stock (Optional)
  • Can be substituted with another stock, ale, wine, etc)
• Spices:
  • Chilli Powder
  • Cumin (1/2 of Chilli Powder)
  • Oregano (1/2 of Cumin)
  • Garlic Powder (1/2 of Oregano)
    • Pickled garlic, instant garlic, etc are suitable replacements if you prefer.
• Flour

Equipment

• Slow Cooker or Dutch Oven or Pot
• Stainless Steel Frying Pan
• Blender (Optional)
  • To emulsify your spices and stock.

Directions

1. Finely dice onions.
2. Melt the beef tallow in a Dutch Oven.
3. Add onions and start to fry them slowly.
4. Cut your beef to desired size.
5. (Optional) Separate sausage meat from casings.
6. When onions are soft enough add the meat and desired amount of salt.
7. Fry the meat until browned. Ensure sausage meat is broken up and spread around.
8. While meat is frying, toast your chilli powder and cumin.
9. Once meat is sufficiently browned, add spices and mix until meat is sufficiently covered.
10. (Optional) Add jalapenos.
11. Add your stock of choice.
12. Pre-heat oven to a low-medium temperature. Bring the chilli to the boil and then lower temperature and simmer for about 30 minutes.
13. Place dutch oven in the pre-heated oven.
14. Slow cook until meat is desired texture.
15. Add a tablespoon or two of flour to cold water and mix, add to chilli to thicken.

Serve as desired with rice or tortillas, cover with cheese, garnish with red or spring onions.

Notes

1. NO BEANS!
2. Venison is a good addition, use it as you would beef.
3. Adapting for pot or slow cooker is pretty self-explanatory so I didn’t cover it.