Magikarp makes Texas chilimagikarpmasterRank: #139 cookingAdjust content blockingContent Blocking prevnext Prev Next I watched my mom make chili once and took notes. This is based on those notes. If I catch any of you making this, putting beans in it and calling it Texas chili then I will find you and write you a scathing yelp review. Texas chili, the official state dish of Texas, has no beans. First thing I did was brown 3/4 a pound of beef and about 1/2 an onion. You're supposed to do a pound of beef and a whole onion but I had a bigger onion than my mom used (I think) and I used 1/4 of the beef making teriyaki last night.Add an undescribed amount of carrot, I did two cause that was how many I had. You can add any number of vegetables here and as long as they are purreed you'll never know they're there. This was how my mom used to feed us zucchini.Three spices and I genuinely don't know how much of each. Mine ended up a bit saltier than I wanted but not too bad. Chili powder, cumin and salt. You can also add black pepper and if you're palette is closer to the border than mine you can put actual peppers in itNext is garlic, which I added three clovesThen add a family of tomato products. I also put about a cup of water in cause it seemed a bit thick. I think I was supposed to use a bigger can of puree.I didn't add enough chili powder or cumin so I did that here which I think made it redderCook it two hours, stirring occasionally and yee howdy you got chili. I usually eat it over rice. Leftover can be saved in the fridge because as Jed Clampett said on the Beverly hillbillies; "That's the thing about them opossum innerds, they's just as good the second day." prevnext +17 -Favorite +Favorite Unblock User's Content Block User's Content Sub/Block Channels cooking:UploadUnblockBlockSubUnsubsubs: 189
