Basic Texas Chili – Version 1

You can find as many versions of Chili in Texas, as the number of people you talk with. This is one version of a very basic recipe version I found in a collection of Texas cooking cookbook from over 30 years ago. It never disappoints.

• 2lbs chili meat
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 Tablespoons oil
• 2 Teaspoons ground cumin
• 1 Tablespoon chili powder
• salt and pepper to taste
• 3 cups canned tomatoes with juice
• 1 cup water

In a large pot, saute meat, onion, and garlic in oil over medium heat until browned. Stir in cumin, chili powder, salt and pepper. Add tomatoes, breaking them up into small pieces as you add them. Add water and mix well.

Simmer over low heat, uncovered for 1-2 hours. Stir occasionally to prevent sticking and add more water if necessary.

* tips: can add more chili powder for stronger taste.

*tips: I use my Le Creuset Dutch Oven.

Serving ideas: Serve over rice and top with shredded cheese, finely chopped onions and/or sliced jalapenos  for a total meal, or just plain with crackers or cornbread.