Daddy's 'If They'da Had This at the Alamo We Would'ha WON!' Texas Chili

Recipe View 7 mins In a large, heavy-bottomed pot or Dutch oven, melt the bacon drippings over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Recipe View 2 mins In a large bowl, combine the beef stew meat (or coarse ground chili beef) with the ground red chile pepper, chili powder, garlic, and cumin. Ensure the meat is evenly coated with the spices.

Recipe View 30 mins Add the seasoned beef mixture to the pot with the softened onions. Increase the heat to medium-high and cook, stirring frequently, until the meat is deeply browned and slightly crispy around the edges, about 25-30 minutes. This step is crucial for developing the chili's rich flavor. Sprinkle in the Hungarian paprika and dried Mexican oregano during the last few minutes of browning.

Recipe View 2 hrs Pour in the tomato sauce, water, tomato paste, dried parsley, and minced jalapeño pepper. Add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 1 hour, or up to 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld and deepen.

Recipe View 30 mins In the last 30 minutes of cooking, gradually stir in the masa harina flour until the chili reaches your desired thickness. Continue to simmer, stirring frequently, until the chili is smooth and the masa harina is fully incorporated. Taste and adjust seasonings as needed, adding more salt, chile powder, or cumin to your preference.