Jim Brady's Prize-Winning Texas Chili
- 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
- Cut meat into cubes. Brown in fat; then add chili powder and stir.
- In another skillet saute onions with garlic and jalapeno peppers. Add to meat along with the tomatoes, and masa flour. Cook for 20 minutes.
- Add spices, brown sugar, and vinegar. Stir in olives.
- Cook slowly for several hours. Serve with shredded cheddar cheese on top.
Recipe by The Culinary Cellar at https://theculinarycellar.com/seaport-savories/
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