Robert's Texas Chili Recipe

When I was a teenager, my ex father-in-law (Robert), used to make the best Texas Chili on the planet using his "secret family recipe". From the time I started dating my exwife until we divorced many years later, each fall I looked forward to the winter weather setting in so we could eat a huge bowl while watching the Dallas Cowboys. Nothing taste better than a good bowl of Texas chili on a day when it sleets or snows.

Then the day came when my family relocated, and I wasn't able to enjoy it as often. I would get jealous when we'd call and he would tell me he was on his fifth bowl.

Eventually he began to feel sorry for me, so he finally released his secret recipe so I could make my own chili and enjoy it once again. And I did, then did again, and again, each time tweaking it to my taste just a little more.

On his next visit, I made him the modified version of the chili and he loved it. He loved it so much, that he wasn't able to enjoy a batch of his own for another 17 years. You read that correctly- 17 years. It took him that long to match (he says "surpass") my authentic Texas Chili. The debate goes on to this day which is better.

Below is the recipe I use, released for the first time ever to the general public. And while this style of chili might not be for everyone- I can honestly say this- I have never entered it into a chili cookoff contest where it didn't win first place. I've also been fortunate enough that everyone who tries it tells me its the best chili they've ever had.

Though slightly tweaked from his family's secret recipe, I still call this "Robert's Texas Chili".


Ingredients-

3 pounds of ground chuck hamburger meat
1 large, white onion
Salt
Pepper
Seasoning Salt
Garlic Salt
Onion Salt
Chili Powder
Oregano
Ground Cumin
1 Can Ranch Style Beans
Rotel (regular)
Flour
3 Small Cans Tomato Sauce

You'll also need a large sauce pan, a teaspoon, a tablespoon, and a large wooden or plastic spoon.


Preparation-

Chop onion and fry on medium heat with hamburger meat in the large sauce pan.

As it cooks, add a small amount of salt, pepper, seasoning salt, garlic salt, and onion salt.

When meat is brown, pour in 3 cans of tomato sauce and mix well. Set one empty can to the side, you'll need it later.

Add 3 heaping tablespoons of chili powder, 1 tablespoon of Oregano, and 1 tablespoon of Ground Cumin.

Pour in Ranch Style beans. Stir in gently- do not mash beans.

Pour in can of Rotel. Stir gently.

In the empty can of tomato sauce, fill it with hot water (HOT!), then add in one heaping teaspoon of flour. Stir briskly to remove all lumps of flour. Pour into the chili. Stir gently.


Cooking (90 minutes, minimum)-

Simmer on medium-low temperature for a minimum of 90 minutes, stirring and tasting regularly (often!). Adjust spices as needed. Do not let chili burn to the bottom of the pan.

(Note- If you need the chili finished faster than 90 minutes, you can turn it up to medium heat and it will be safe to eat in approximately 30 minutes. However, this will not taste nearly as good as a long-simmered batch. You will probably be disappointed in the taste.)

Serving-

Put a generous portion of chili into a bowl. Chili can be topped with diced onion, cheese, or both.

Chili can be enjoyed with either crackers, Mexican chips, Fritos, or any other chip or bread you desire (I prefer Mexican chips but most people enjoy crackers).

Leftovers-

Leftovers can be frozen or refrigerated, and many people claim the leftovers taste even better than the original batch. I tend to agree. Chili reheats best on the stove but can be reheated in the microwave. Add a small amount of water, as needed, to keep chili from sticking to the bottom of the pan.