Big Jim's Texas Chili

Course : Chili
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3 pounds very lean beef cut into 1/4 inch cubes or coarse ground lean beef
1 can chicken broth Swansons
1 can beef broth Swansons
8 Ounces tomato sauce
1 large onion finely chopped
6 tablespoons chili powder
3 Teaspoon garlic powder
1 tablespoons paprika
1/2 Teaspoon coriander
1/8 Teaspoon cayenne pepper
1/2 Teaspoon pepper white or black
2 large jalapeno peppers fresh

Preparation / Directions:

Sear the meat (do not cook or brown it) and pour off the grease. Use a 4 qt pot and place the meat, tomato sauce, onion, chicken broth, beef broth, and 1 tbsp chili powder. Mix the remaining spices together and set aside, except the jalapeno peppers. Add water as needed to keep the meat covered during cooking. Do not add to much water or it will be too liquidy. Bring the heat up until it starts to cook, letting it just barely bubble. It's important not to let it cook too fast. With a fork, punch holes in the jalapeno peppers and put them in the pot. When they get soft (approx. 1/2 an hour) remove them from the pot and mash the juice out of them. Add the juice to the pot and discard the pulp. Keep the pot covered while cooking and stir every 10 or 15 minutes until the meat starts to get tender (approx. 2 hours). Cubed meat will take longer to cook than ground meat. Add the remaining spices and bring the heat up to a good boil and cook for 15 to 20 minutes, stirring often. If the chili seems to thick than add some more water, if it seems to thin then cook it a little longer. Remove from heat and serve.

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