Ed Pack'S Texas Chili Recipe

Name: Ed Pack'S Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. suet, chopped finely; 6 lb. lean beef, coarsely cubed; 1 c. chili powder (4 1/2 oz.); 2 Tbsp. cumin; 2 Tbsp. ground oregano; 2 Tbsp. salt; 2 Tbsp. cayenne pepper; 4 cloves garlic, minced; 2 qt. beef stock (canned stock is fine); 1/2 c. cornmeal; 1/2 c. cold water

Servings: persons

1/4 lb. suet, chopped finely
6 lb. lean beef, coarsely cubed
1 c. chili powder (4 1/2 oz.)
2 Tbsp. cumin
2 Tbsp. ground oregano
2 Tbsp. salt
2 Tbsp. cayenne pepper
4 cloves garlic, minced
2 qt. beef stock (canned stock is fine)
1/2 c. cornmeal
1/2 c. cold water

1
Fry suet in cast-iron kettle until crisp.
2
Add cubed beef, about 1 pound at a time, and brown, stirring as it cooks.
3
Remove each
4
pound after browning.
5
When all the meat is browned, return it to kettle and add seasonings and stock (or broth).
6
D not add salt at this time.
7
Cover and simmer for two hours.
8
Skim off fat. Combine cornmeal with cold water and stir into chili.
9
Simmer for 30 minutes.
10
Add salt to taste just before serving.

1785

kcal

Calories

118

Fat

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 lb. suet, chopped finely, 6 lb. lean beef, coarsely cubed, 1 c. chili powder (4 1/2 oz.), 2 Tbsp. cumin, and more.

Yes, Ed Pack'S Texas Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ed Pack'S Texas Chili

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