Ingredients:
• 5 lbs H-E-B brand Beef Chuck for Chili
• 2 medium purple onions
• 3 teaspoons Adams brand Ground Cumin
• 5-8 heaping tablespoons Adams brand Chili Powder
• 3 cloves of garlic, pressed
• 5-15 Bolner's Fiesta brand Ancho Chili pods
• 1 teaspoon Adams brand Oregano in 1 cup of water ("tea")
• Black pepper

These specific brands are optional but I chose to use Central Texas ingredients such as Austin-based Adams Spices. This recipe feeds 6-8.

Instructions:
Remove stems and seeds from chili pods. (To accomodate my kids I stopped at 5 chili pods. For hotter chili, add more peppers and/or more chili powder.)
Place chili pods in saucepan, cover with water, and simmer for about 30 minutes.
Mash chili pods through a sieve to remove membrane or scrape the pulp from the skins with a spoon. Make a paste of the pulp. DO NOT THROW OUT THE WATER. Hold for later.
Chop onions. I used purple onions because I already had them on hand, but use your favorite variety. (Note: Some purists oppose the use of onions in "real Texas chili.")
Make a "tea" of the oregano leaves by brewing in 1 cup of water. Set aside. (Other recipes use beer instead of water.)
Brown meat 1 pound at a time, seasoning with black pepper. Brown onions along with the meat. Use slotted spoon to remove meat and onions to your chili cooking pot as it browns.
To your browned meat and onions add the cumin, chili powder, and 3 cloves of pressed garlic.
Don't have a handy-dandy garlic press? Crush your garlic cloves with the flat side of a butcher's knife then chop the crushed garlic very fine.
Cook mixture for a full 10 minutes, adding a small amount of the reserved chili pepper water. Stir constantly so it doesn't burn or stick. This step cooks the spices into the meat.
Stir in the chili paste and about half of the Oregano "tea" and cook over low heat for about 1.5 hours.
Add the remaining Oregano "tea" and pepper water while the chili simmers, stirring occasionally.
Cooking Tip: At this point you might want to split the recipe into two pots then add additional chili paste/chili powder to one pot, leaving the other pot as is for those who prefer a milder chili.

Serve over chunks of Mexican cornbread (I used a mix but in true Southern tradition I start by putting my greased iron skillet in the oven to heat).
This Austin-Reno Red was enjoyed by all. A few comments:
"Hot, but good" (this from the younger bunch)
"Thick, not watery, subtle spiciness." (older members added a dash of hot sauce or Piquancy Spicy Seasoning* for more heat)
"Filling" (this from everyone)

Print-friendly version (no side ads or photos).

I'm hoping to try out several other Texas chili recipes over the coming months. Do you have a favorite? Tell us about it on the forum. Here's my Doggone Chili recipe. It was even better-received than this recipe. Third time's a charm - try my Charmed Chili.

*Piquancy Spicy Seasoning: I received a bottle of this dry mix of salt, red pepper, garlic, onion, and other spices for Christmas. Sprinkle a little on all sorts of food for a little extra kick. It's made in the Dallas area. To order: email piquancy@swbell.net or call 214-682-2419.