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

Prep Time:
30 mins

Cook Time:
2 hrs 10 mins

Total Time:
2 hrs 40 mins

Servings:
20

Ingredients

Directions

Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.

Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.

Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.

Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.

Cook’s Note

True Texans do not add beans to their chili, but my husband loves them. In Step 3, add as many drained and rinsed pinto beans as you wish. I add 2 cans, but shhhhhh, don't tell my Daddy!

Nutrition Facts (per serving)