Texas Red Chili

Cheap Meat: Texas Red Chili

My mom was a home economist by necessity, she fed and clothed herself, dad, and 6 kids. I learned a lot at her apron strings. When I was in 9th grade she went back to college, got her masters and became a marriage, family, and child counselor. She attended night school, so she and I would meal plan so when I got home from school I could help out with dinner. Chili night was something I looked forward to. Deep red thick sauce (though you can’t tell in this video because the stove light is yellow) wrapped around big beef chunks. Serve it by itself or over rice, top with white onion or cheddar cheese. A side of warm flour tortillas are welcome, too.

It is 1000 times better if you let it sit in the fridge overnight.

• 4-7 pounds of Beef Chuck Roast (or other cheap meat)
• 1-2 cans of Roasted Tomatoes (14.5 oz size) or tomato sauce
• 2 T Chili Powder
• 1 T Cumin
• 2 T Worcestershire Sauce
• 1-2 cloves garlic minced
• Tabasco sauce
• Salt and Pepper

I don’t usually thicken my chili, but it depends on the proportion of liquid to meat and your preference. Wait to thicken it because it does thicken up overnight. You can use cornmeal or masa as a thickening agent. Combine a tablespoon or two with warm sauce and then pour that into the chili pot.

Apparently, I say “amazing” a lot. ❤