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Real Texas Chili 
Chili Con Carne

Authentic Texas-Style Chili 

Stovetop
Serves 8

 Texas Chili has NO beans!
Extra Hot! Real Texas Chili has no beans in it. Pinto beans are served on the side. From my brief time in Houston, this recipe is for the real Chili connoisseur - using the right meat and making your own chili spice are essential. Try some fresh cornbread on the side.
 
Ingredients
40 dried cayenne or tabasco chili peppers
3 dried ancho (poblano) peppers (See Note)
21/2 pounds beef round steak, cut into 1/2-inch cubes
2 tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
11/2 teaspoons ground cumin
1 10 1/2 ounce can condensed beef broth
1 soup can (11/3 cups) water
1/2 teaspoon dried oregano
Preparation
  1. Crush hot chili peppers.
  2. Remove stems and seeds from ancho peppers; cut into 1-inch pieces.
  3. Place all peppers in a blender or food processor. Blend until ground fine.
  4. In a large saucepan, brown half of the meat in oil.
  5. Remove with slotted spoon and set aside.
  6. Add remainining meat, onion, garlic, cumin, and ground chili peppers; cook until meat is brown.
  7. Return all meat to saucepan.
  8. Stir in beef broth, water, and oregano. Bring to a boil; reduce heat and simmer, uncovered, for 11/4 hours.
Notes
Serve chili with hot cooked Pinto Beans.

Ancho peppers are mild, dried peppers from New Mexico with a distinctive flavor. The fresh variety of this pepper is called the Poblano pepper. Pasilla peppers or New Mexico chilis are a reasonable substitute.