This recipe is adapted from the “Choctaw Memorial Hospital Ladies Auxiliary Cookbook” from 1995, submitted by Grace Sinclair. The original “chili con carne” is a Mexican dish that had been around for more than a century. As it came to Texas and spread through the rest of the United States, it changed by adding beans, tomatoes, and other ingredients along the way. From what I understand as a non-Texan’s point of view is traditional chili does not contain beans, but this recipe does. I am not questioning the recipe or the author but thought it would be worth mentioning since the actual title of the recipe states it as “Texas” style.
- 2-1/2 lbs. of lean ground beef
- 1 medium white or yellow onion, chopped
- 1/2 tsp. ground cayenne
- 1 28 oz. can of crushed tomatoes
- 1 15 oz. can of kidney beans
- 1/8 cup of corn meal
- 2 beef bouillon cubes
- 3 tbsp. chili powder
- 1 tbsp. ground cumin
- 3/4 tsp. garlic powder
- Cheese for garnish ( I used sharp cheddar)
- Sliced scallions for garnish
- Hot sauce to taste (Tapatio works very well)
- Sauté meat, onions, pepper and garlic powder until meat is browned and drain grease.
- Mix cumin and chili powder and add to meat.
- Pour in tomatoes and mix well. Simmer for 20 minutes.
- Add corn meal, beans, bouillon cubes, and 1 can of water. Simmer 20 minutes longer, stirring occasionally.
- Garnish with cheese, scallions and hot sauce.
If you want to prepare it as I did over a fire, it’s very similar. I did all steps through #4 inside on the stovetop, then transferred the camp stove to the fire and I let it simmer for more than an hour. This was fantastic and I highly suggest trying it this way if possible.
I ground dried ancho chili peppers to make freshly ground chili powder, and this is a great way to make chili powder for any other recipe as well. A very straight-forward chili with no surprises but is very hearty and filling, perfect for a cold day. Please let me know below if you tried this recipe and don’t forget to subscribe for new recipes. Enjoy!