Meal Type: Dinner

Prep Time: 24 hours

Cooking Time: 3 hours

Total Time: 27 hours

Cook Method: Stove

Difficulty: Hard

Cuisine: American

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Andrew M. - See All My Recipes

Date Added: April 21, 2011

Like all good chilis this is best made a day in advance and reheated.

1. Cube the beef into bite-sized chunks.

2. Dice the bacon.

3. Heat a large heavy pot,

4. fry the bacon until almost crisp.

5. Scoop it out and set aside (so it won't get burnt).

6. Then fry the meat in the bacon fat until browned on all sides -- you may have to do this in batches.

7. Scoop out the meat and add to the bacon.

8. Saute the onions (and garlic if you're using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it won't be true Texan at that point.)

9. When it's soft, throw in the cumin, chile powder, and paprika and cook briefly.

10. Return the meat, cover with water and bring it to a boil.

11. Taste and add salt, then cover and set it to simmer for a couple of hours.

12. Thicken as needed with cornmeal or stale tortillas.

Serve with sour cream or cottage cheese, diced onions and, of course, beer.

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Dietary Notes:

This A Dirt Simple, Plain, But Tried and True Texas Chili Recipe recipe is high in Vitamin A with 30% of your daily recommended intake per serving.

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