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Genuine Texas Chili

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  • 3 lb Chuck Roast -- trimmed of
  • All fat
  • 2 lb Lean Ground Beef
  • 2 lg Onions -- coarsely chopped
  • 5 Cloves Garlic -- finely
  • Chopped
  • 3 tb Cumin Seed
  • 1 tb Salt
  • 2 ts Fresh Ground Black Pepper
  • 1/2 ts Cayenne -- --Or--
  • 1/2 ts Ground Red Pepper
  • 3 tb Chili Powder
  • 2 28 Oz. Cans
  • 2 15 Oz. Cans
  • 14 oz Red Enchilada Sauce
  • 1 1/2 c Water
  • Tomatoes -- peeled, whole
  • Tomato Sauce


Grind beef with coarse blade of grinder or cit into small pieces, larger than regular ground beef. Combine meats, onions and garlic in large kettle or Dutch oven. Brown, stirring occasionally, about 10 minutes. Add seasonings, stirring to mix well. Shred tomatoes by hand so that both tomatoes and juices will fall into pot. Stir in tomato and enchilada sauce. Bring to a boil. Reduce heat and simmer over low heat 1 1/2 hours. Add water and cook 1 1/2 hours longer. Cool. Skim grease. Adjust seasonings, if necessary.
Serve hot with crackers or hard rolls.
NOTES: This recipe may be frozen after it is cooked. To defrost, remove from freezer place containers in hot water to loosen from sides. Place in heavy saucepan and heat slowly.
Recipe By :
From: Stephanie Da Silva