| This is not really a Texas chili recipe, but an overview | | | | The meat and chile powder simmer, with a liquid, salt |
| of how to make this Texas original. There are no set | | | | (to taste) and black pepper (to taste) in the large |
| number of cups of this or teaspoons of that. This | | | | pot. The liquid is up to you. Some like to use just |
| guide to making chili is to help you get a feel for how | | | | water, while others prefer beef stock or beer. |
| this dish is made, and then go from there and design | | | | Others even use black coffee as their liquid of choice. |
| your own pot of delicious chili. | | | | The main thing is to be careful with how much liquid |
| In your favorite large pot (preferably cast iron), | | | | you use, so the chili does not become runny. |
| throw in some meat. Remember that chili is a meat | | | | After simmering for a couple of hours or more, if the |
| dish, and not a stew or soup, so meat should be | | | | chili is still runny, you can thicken it with masa harina, |
| plentiful. It is usually beef, but some people love | | | | or corn flour. Some people add this just because |
| venison, pork, chicken, or even rattlesnake in their | | | | they like the extra flavor and texture it adds to chili. |
| chili. | | | | Add spices throughout the simmering process to |
| Most chili cooks use cheaper cuts of meat, since it | | | | create "layers" of flavor. The main spices to use are |
| benefits from slow cooking. Cut the meat into about | | | | garlic, cumin, and oregano. |
| 1/2 inch cubes, or have your butcher grind it coarsely. | | | | Original chili cooks never added onions or tomatoes, |
| Never use hamburger meat, as it can become mushy. | | | | but they are common today. If using onions, mince |
| You want texture in your chili. | | | | the onion in very small pieces. If you want to use |
| Brown the meat in a large cast-iron pot (preferred | | | | tomatoes, think about leaving Texas and cook your |
| over anything else). Drain off any excess fat. | | | | chili elsewhere. |
| The chile is where your chili will get its flare, so the | | | | To make real Texas chile, never add beans to your |
| right chile powder is crucial. To make authentic chili, | | | | chili. The preferred way is to serve beans on the |
| grind up your own dried ancho and/or New Mexican | | | | side, where you can add them to your bowl of chili, if |
| chile pods. If desired, do the same with pequin, | | | | you want. There is probably a law in Texas that |
| cayenne, or any other hot chile pepper if you like | | | | addresses putting beans in the pot of chili. |
| more heat. | | | | A good (and not so good) cook can make a great |
| The pros usually toast the chile pods in a skillet or in | | | | pot of Texas chili from these guidelines. Just taste |
| the oven. You are welcome to use packaged chile | | | | the chili regularly, and add the spices to taste along |
| powder, which contains chile powder and other | | | | the way. All great champion chili recipes started this |
| seasonings. Just understand that your chili will not be | | | | way, using no strict rules, and using common sense |
| as flavorful. | | | | and taste. |