Texas Red Chili Recipe

Name: Texas Red Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup suet, finely chopped (we use 1/4 to 1/2 cup cooking oil); 6 lbs lean beef, coarsely cubed; 1 cup chili powder (about 4 1/2 ozs.); 2 tablespoons ground cumin; 2 tablespoons ground oregano; 1 -2 tablespoon salt (to taste); 1 -2 tablespoon cayenne pepper; 4 garlic cloves, minced; 2 quarts beef broth; 1/2 cup cornmeal; 1/2 cup cold water

Servings: persons

1/4 cup suet, finely chopped (we use 1/4 to 1/2 cup cooking oil)
6 lbs lean beef, coarsely cubed
1 cup chili powder (about 4 1/2 ozs.)
2 tablespoons ground cumin
2 tablespoons ground oregano
1 -2 tablespoon salt (to taste)
1 -2 tablespoon cayenne pepper
4 garlic cloves, minced
2 quarts beef broth
1/2 cup cornmeal
1/2 cup cold water

1
Fry suet in Chili Kettle until crisp.
2
Then add beef, about a 1 pound at a time, and brown, stirring as it cooks.
3
Remove each pound after browning.
4
When all meat is browned, return it to the Kettle and add seasonings and beef broth.
5
Cover and simmer 1 1/2 - 2 hours.
6
Skim off fat.
7
Combine cornmeal with cold water and stir thoroughly into chili.
8
Simmer 30 minutes.

1935

kcal

Calories

118

Fat

Carbs

187

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 cup suet, finely chopped (we use 1/4 to 1/2 cup cooking oil), 6 lbs lean beef, coarsely cubed, 1 cup chili powder (about 4 1/2 ozs.), 2 tablespoons ground cumin, and more.

Yes, Texas Red 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.

Texas Red Chili

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