Chili Texas Style
"No self-respecting Texan would be caught dead serving chili with all ground beef. And Hiram Bonner, who contributed this recipe, is no exception. He also hand-cuts beef chuck steaks into cubes to give his chili some texture. “The recipe was given to me by my Aunt Janie, whose husband was the first black district attorney in Houston. Because she did a lot of entertaining, she learned to be creative and came up with this recipe. “It’s extremely spicy—almost three alarm,” cautions Bonner. “The fumes alone..."
INGREDIENTS
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5 fresh jalapeno peppers
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2 tablespoons olive oil
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1 pound ground beef round
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1 pound boneless beef chuck, cut into ½-inch cubes
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2 medium onions, chopped
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3 garlic cloves, minced
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½ cup chili powder
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1 teaspoon cumin seeds, crushed
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1 quart beef broth, homemade or canned
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2 tablespoons tomato paste
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2 tablespoons Worcestershire sauce
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1 teaspoon salt
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½ teaspoon crushed hot red pepper flakes
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1 pound shredded Monterey Jack cheese
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Hot cooked rice or kidney beans
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