Daddys If Theyda had This at the Alamo we wouldha WON! Texas Chili

My Daddy, ‘born and bred’ in Texas, came up with this recipe and the name for it. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do to. Enjoy!!

Step: 1

Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.

Step: 2

Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano.

Step: 3

Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don’t tell my Daddy!!!).

Step: 4

During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.

Step: 5

Mix in the

Step: 6

, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.

Per Serving: 512 calories; protein 35.3g; carbohydrates 11.9g; fat 35.8g; cholesterol 121.6mg; sodium 1105.8mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.