Authentic Texas Ranch-Style Chili
- 4 Tbsp
- vegetable oil
- 3 lb
- beef chuck or round, cut into 1/4 to 1/2-inch cubes
- 1 c
- onions, chopped (more if you like)
- 4 clove
- garlic, finely minced
- 4 - 6 Tbsp
- chili powder (or to taste)
- 2 Tbsp
- 3 tsp
- cumin seed, crushed
- 2 tsp
- oregano, crushed (from spice bottle)
- 2 tsp
- 1/4 tsp
- cayenne pepper
- 14.5 oz. can(s)
- condensed beef broth
- 1 and 1/2 c
- 1 - 2 Tbsp
How to Make Authentic Texas Ranch-Style Chili
- 1Heat 2 tablespoons of oil in a heavy large pot with tight-fitting lid. Lightly brown beef, removing as it browns. Add more oil as needed.
- 2After all meat is browned and removed from pot, add garlic and onion to pot and saute until tender and lightly browned. Return all meat to pan.
- 3Combine chili powder, flour, and cumin (I don't always crush the cumin seeds, just leave whole). Sprinkle this mixture over the meat; stir over low heat until meat is evenly coated, about 2 minutes.
- 4Stir in oregano, salt, cayenne, beef broth and water. Bring to a boil, stirring often. Lower heat, simmer slowly, with lid on for about 2 hours, or until meat is very tender.
- 5Sprinkle in the cornmeal, stirring constantly, until mixture is slightly thickened, 5 - 10 minutes.
*It is best to let chili "rest" for 15 to 30 minutes before eating; it gives the meat a chance to absorb more of the sauce!
Serve with hot white rice and pinto beans on the side, if desired.