More About This Recipe
Big beefy chunks make this chili some of the heartiest around. But don't look for beans in there! Beanless beef chili – the real deal!
Beans or no beans? Tomatoes or no tomatoes? These are the first questions most people ask when they ask about chili. If you ask these questions to a Texan, they will almost certainly say no to both!
In fact, some will get mad at the idea of calling something chili if it has beans or tomatoes. It’s not the real thing that way, they'll say.
To be honest, I tend to be a bit more flexible in my chili definitions, but for those diehard chili fans, this is how you make an official bowl of beef chili, or "Texas Red".
The key to any good chili is good chile peppers. Don’t use chili powder! You need the real deal, so get some dried ones (with mild to medium spice).
Okay. Let’s talk beef. To be honest, you could use a wide range of cuts here. Sirloin, chuck roast or brisket would work just fine. You really want about a half pound of beef per serving.
Serve big bowls of it with sour cream, limes, and tortilla chips (or just corn tortillas).
Impress your Texas friends with this one!