If you live in our area, the temps are going down and there is no better time than to make a pot of chili. So pull out that Dutch oven and get cooking. But wait, what if you don’t have a Dutch oven? And what is a Dutch oven?
A Dutch oven is a thick-walled cast iron cooking pot made by the Dutch in the 17th century. It is very durable and you can use it like any other pot and can even go over a fire. But if you don’t have one, use any pot to make the chili and it will work out just fine. I have one and have used it to make roasts, stews, casseroles and chili.
This recipe “Texas Chili” is from my “Texas Cowboy Cookbook.” I think you are going to like it because instead of using hamburger meat, it calls for chuck roast and it’s easy to make.
So here’s to a nice cool weekend with a warm bowl of chili in your hands.
4 pounds chuck, cut into 1/2-inch cubes or ground it through a 1/2-inch plate
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon Mexican Oregano or just plain oregano
1 tsp. ground cumin
2 Tbls. Chili powder
1 Can Rotel tomatoes with chiles
2-6 generous dashes of Tabasco sauce
2 Tbls. masa harina or flour (optional)
In a large skillet over medium high heat, sauté the meat, onion and garlic until lightly colored. Add the oregano, cumin, chili powder, tomatoes, Tabasco and 2 cups hot water. Bring to a boil, lower the heat and simmer for about an hour. Skim the fat while cooking. Salt to taste. If you wish to thicken your chili add a little warm water to the masa harina in a mug until it forms a lump free slurry. Add this a little at a time, stirring vigorously, until the chili reaches desired thickness. Serve over rice, tamales, tortilla chips or eat out of a bowl with crackers.