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Charles' Texas Chili

Charles' Texas Chili

Recipe Book: Yves' Recipe Book

Yves Asselin: This recipe comes from Charles Beaudry, a classmate from Collège Bourget in the late 70's. 10 years ago, I posted a question on Facebook asking my friends for their chili recipes.

Charles replied and sent me his recipe. It was great!

Charles Texas Chili
Charles Beaudry

Takes several hours. Keeps in the fridge for about two weeks or so. Usually better as time goes by.

The top five ingredients plus any one of the 3 options constitute chili. Some people like to add tomato sauce or paste or even crushed tomatoes. These are perfectly acceptable for Texas chili as long as you don.t over do it. Pinto beans are also acceptable, although you would never find them in at a chili cook off or in the chili of a purist. When you add ingredients beyond this, like lima beans, corn, not Meg, spaghetti etc. three point you are Yankee chili which really doesn't qualify as chili at all.
Main Course

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Cooking for
4 people

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Preparation


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The Options

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Option 1 : half a big jar of chili powder (chili powder is not hot. Dice a couple jalapeños for some kick).

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Option 2: various dried chili’s - two good handfuls, deseeded and de-stemmed finely ground in the food processor or coffee grinder. (This option is a little more work, but worth the effort),

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Option 3: same as Option 2. Boiled and blended (this is a lot more work and a mess and also worth the effort).

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Other Options: Tomato sauce and tomato paste and maybe pinto beans.

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Directions:

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Brown the beef, onion, garlic and cumin. Salt to taste. Do not drain.

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Once browned, add one of the chili options and cook for about half an hour (if it’s too dry add a little broth).

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After half an hour, add the broth and tomato items and simmer for about two hours. After that add the beans if desired.

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Here are a couple of tips:

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- Drink beer while you’re cooking chili. It always comes out better while drinking beer.

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- You add salt throughout the process. It’s easy to over salt. You can salt at any point in the process, even at the very end.

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Enjoy!

Recipe By

Recipe By

Charles Beaudry

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