authentic texas ranch-style chili

Name: Authentic Texas Ranch-Style Chili
Prep time: 25 min
Cook time: 2 h
Yield: 6
Cuisine: American
Ingredients: 4 tablespoon(s) vegetable oil; 3 pound(s) beef chuck or round, cut into 1/4 to 1/2-inch cubes; 1 cup(s) onions, chopped (more if you like); 4 clove(s) garlic, finely minced; 4 - 6 tablespoon(s) chili powder (or to taste); 2 tablespoon(s) flour; 3 teaspoon(s) cumin seed, crushed; 2 teaspoon(s) oregano, crushed (from spice bottle); 2 teaspoon(s) salt; 1/4 teaspoon(s) cayenne pepper; 14.5 oz. can(s) condensed beef broth; 1 and 1/2 cup(s) water; 1 - 2 tablespoon(s) cornmeal

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Martha Price

San Jose, CA

Updated on Jul 28, 2016

I have had this recipe for decades. I originally clipped it from a magazine, but don't remember which one or what year - the clipping is quite tattered now! In the clipping write-up, it says, "A really fine chili, cooked the way Texans like it!". I will let the Texan chili aficionados decide that, but I do know my family enjoys it. I have changed it up a bit to suit our tastes, and we usually serve it with grated cheddar cheese, sour cream, and extra chopped onions to sprinkle on top. I hope you try it and like it!

Rate

prep time 25 Min

cook time 2 Hr

method Stove Top

yield 6 - 8

Ingredients

4 tablespoons vegetable oil
3 pounds beef chuck or round, cut into 1/4 to 1/2-inch cubes
1 cup onions, chopped (more if you like)
4 cloves garlic, finely minced
4 - 6 tablespoons chili powder (or to taste)
2 tablespoons flour
3 teaspoons cumin seed, crushed
2 teaspoons oregano, crushed (from spice bottle)
2 teaspoons salt
1/4 teaspoon cayenne pepper
14.5 oz. cans condensed beef broth
1 and 1/2 cups water
1 - 2 tablespoons cornmeal

How To Make authentic texas ranch-style chili

Step 1

Heat 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.

Step 2

After 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.
Step 3

Combine 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.
Step 4

Stir 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.
Step 5

Sprinkle 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.
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