Texas state fair chili
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chili meat |
| ¾ | cup | Flour |
| 2 | tablespoons | Salt |
| 2 | tablespoons | Black pepper |
| 2 | mediums | Onions; chopped |
| 2 | tablespoons | Garlic; chopped |
| 4 | tablespoons | Paprika |
| 2 | tablespoons | Powdered cumin |
| 4 | tablespoons | Chili blend |
| 2 | cans | Tomato sauce: (small) |
Directions
GAY DIXSON
BEST OF SHOW
Combine meat, flour, salt and pepper together until all flour is worked into meat. Heat 2 T. oil in heavy pan. Add meat mixture and saute slowly, stirring so meat will cook thoroughly but will not get too brown. Add onions and garlic. Let cook together until onion and garlic are soft.
Add 2 quarts hot water and simmer for 1 hour. Add last 5 ingredients and simmer for about an hour, stirring often. Add additional seasoning to taste.
When reheating, do not add water, warm slowly over low heat. Margaret Garland
Source: Prize Winning Recipes from the State Fair of Texas, 1976.