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Real Texas Chili
"If you think Chili has beans, you don't know beans about Chili"  



"This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired"

Prep Time: 20 Min
Cook Time: 2 Hrs
 Ready In: 2 Hrs 20 Min

Original Recipe Yield 8 servings


  • 3 pounds boneless beef chuck roast - cut into 1 inch cubes

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 3 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 3 tablespoons all-purpose flour

  • 1 tablespoon dried oregano

  • 2 (14 ounce) cans beef broth, divided

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper



    1. Heat the oil in a large skillet over medium high heat. Sauté the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
    2. In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
    3. Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

      Nutritional Information
      Amount Per Serving  Calories: 489 | Total Fat: 37g | Cholesterol: 114mg

      What to drink?
      Zinfandel is an amazing food wine. It pairs with all the American classics: ribs, pizzas, burgers, chili, meatloaf, roasted meats, you name it.


      The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
      I have been making this dish for years and I follow the recipe exactly except for adding more chili powder (more like 5 tablespoons). I sometimes have to add more broth as well. It really does need to refrigerate overnight to blend the flavors. Great served with sour cream, grated cheese and lime wedges to squirt the juice over the dish to taste. If you really must have beans, serve them on the side. This chili is the real deal. My family begs me to make it. Great recipe!

      The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
      This recipe is fantastic! I have been looking all over for an all beef, no bean chili that tastes like "Ike's Chili", an old restaurant in Tulsa. They won't give me theirs, but this one has to be it because it tastes the same - float a little vinegar on top and go to town. One caution though...this recipe takes longer to cook than indicated. I slow cook mine for about 4 hours and add a cup of red wine after about 3 hours. Then I use a mixer to shred the remaining beef that is still cubed. This gets the texture just right and avoids the "beef stew" consistency some people on this thread are getting.





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