Basic Texas Chili

2 pounds beef or venison, round or chuck, cut into cubes, all white removed
1 small onion, chopped fine
1-2 cloves garlic, minced
Salt and black pepper to taste
Stock
2-3 tablespoons blended chili powder, Adams preferred
1 tablespoon ground cumin
1 8-oz. can tomato sauce
2 tablespoons flour
� cup water
In a heavy skillet, saut the meat in a small amount of oil or shortening until it is gray and gives up its juices. Transfer the meat to a stew pot and discard the juices.
While the meat is still hot, mix in the onion and garlic, salt and black pepper to taste. Cover and let set for 30 minutes.

Add enough stock to cover the meat. Put in the spices and bring to a simmer. Cook until the meat is tender. You may have to add more water if the mix becomes too dry. Add the tomato sauce and simmer another 20 minutes.

If the chili is not spicy enough for your taste, add a small amount of cayenne.

Mix 2 tablespoons flour with one half cup of water. Raise the heat under the chili until you get a good boil. Stir in the flour/water mixture and continue stirring until mixture thickens. Reduce heat and simmer about 15 more minutes.

I'm an idiot.

Just remembered Tolbert's in Grapevine for some good chili.

Good call Kattelyn

Reading all these postings reminded me of some good chili you can buy from Risky's. Thats right Risky's, the original store on Azle Ave. It's expensive but you can break it down which will double the amount and it's still really good.

The original Frank X. Tolberts Chili Parlor in Dallas was by far the best. It is to bad they closed after he died. I didn't know someone had used the name and moved to G-vine. Next time I am up that way i will have to try it.

Its his daughter running the show now.

They used to make a bowl of red that would make your eyes gush but, you couldn't put the spoon down it was so good! Frank X. and Wick Fowler, legends in chili fixin', next to mine they were the best!

Go to the spice section and look on the back of chili powder containers for recipies. Mexianne(spelling?) has a good one.

My wife loves it to make frito pies or smother tamalies. I'll add a little extra Louisiana sauce and chopped onion.

Ask the butcher to grind some chili meat for you. IF HE REFUSES FIND A BETTER GROCERY STORE OR MEAT MARKET!

I love a good chili. We use Chili grind Venison, Fine ground beef and about a pound of smoked brisket chopped up fine in ours. We use some smoked veggies and some raw veggies to add to the flavor. I don't know why but If you take a big carrot and make it into tiny chunks and cook it in your chili it'll kick that bitter taste out that y'all have been refering to.

jw...some of the best Texas chili I have eaten was found in some small Texas towns at the local cafes (no franchises in town).

They are hard to locate and I only found them when I was deer hunting or quail hunting all over west Texas. Don't even try to find them in the larger towns...only in the smaller cafes in the smaller towns; the ones with 2 or so blocks of "main street".

Good luck.......

Sounds a lil crazy but Texas Roadhouse has a pretty good bowl of chili.

To each his/her own.

+1 on the Texas Roadhouse. When you got steak in your chili, cannot go wrong...

IMHO...the only really good chili is made with venison.

Not even from Texas.