While chili was not a popular dish for my family when I was growing up in the Dallas area, my father never missed an opportunity to make sure we all knew that “true Texas chili ain’t got no beans!” Now I realize this isn’t correct grammar, but it’s exactly how I remember it.
Over the years I’ve heard the same sentiment—stated differently, of course–repeated by several folks, including my husband. So, whether it is actually true or not, and because I’m still in Texas, I’m going to kick off today’s celebration of National Chili Day with a traditional TEXAS chili recipe, otherwise known as “Texas Red.”
2 lbs. sirloin steak, cut into 1/2-inch cubes
2 Tbsp. vegetable oil
3 medium onions, chopped
2 cloves garlic, crushed
1 can (28 ounces) tomatoes, un-drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
3 Tbsp. chili powder
1 Tbsp. ground cumin
2-1/2 tsp. salt
6 whole cloves
1/4 tsp. cayenne pepper, or to taste
In a Dutch oven heat the vegetable oil over medium-high heat. Add onions and garlic sauté until onions are tender, about 5 minutes, stirring occasionally.
Add cubed beef and cook until no longer pink.
Add the tomatoes, tomato paste, chilies, chili powder, ground cumin, salt, cloves and cayenne pepper.
Reduce heat to low. Simmer, covered, for about 2 hours, stirring occasionally.