Jim Brady's Prize-Winning Texas Chili
Author: 
 
I haven't made this chili yet, but the recipe says it is very spicy!
Ingredients
  • 2 pounds round steak
  • 1 pound fresh pork
  • 3 Tablespoons fat
  • 1 box (2.4 ounces) hot chili powder
  • 3 medium onions, chopped
  • 4 cloves garlic, minced
  • 1 can (4 ounces) jalapeno peppers, seeded
  • 1 can (28 ounces) Italian tomatoes, drained
  • 1 Tablespoon masa flour
  • 1 Tablespoon dried oregano
  • 2 bay leaves
  • 1 Tablespoon (table) salt
  • 1 Tablespoon ground cumin
  • 1 Tablespoon brown sugar
  • 1 Tablespoon red wine vinegar
  • 1 pint ripe black olives, sliced
  • Cheddar Cheese, grated for topping
Instructions
  1. Cut meat into cubes. Brown in fat; then add chili powder and stir.
  2. In another skillet saute onions with garlic and jalapeno peppers. Add to meat along with the tomatoes, and masa flour. Cook for 20 minutes.
  3. Add spices, brown sugar, and vinegar. Stir in olives.
  4. Cook slowly for several hours. Serve with shredded cheddar cheese on top.
Recipe by The Culinary Cellar at https://theculinarycellar.com/seaport-savories/