Ten Year Chili

"This Texas-style chili recipe gets its name from the fact that I spent 10+ years creating and tweaking it in an effort to create a "heat-free" chili. In the last 10 years, however, I've really acquired a taste for the spice, so I've started adding chipotle for heat because I really like the flavor it adds. If you want a chili that even kids can eat, leave out the chipotle. This recipe is much easier than it looks, and is extremely forgiving. I hope you enjoy this recipe as much as we have - and as with all my recipes, experiment to perfection!"
 
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Ready In:
2hrs 15mins
Ingredients:
16
Yields:
2 1/2-3 quarts
Serves:
6-8
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ingredients

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directions

  • In a large stew pot, brown diced steak and sausage, breaking up the sausage as much as possible.
  • Remove and drain.
  • In the same pot, brown diced onion until translucent.
  • Add the browned meat back to the pot, along with all other ingredients EXCEPT the beans and flour.
  • Bring to a slow boil, then reduce to simmer.
  • Simmer 30 minutes to 2 hours - the longer the better.
  • Drain beans, add to pot.
  • Combine flour in a bowl with enough COLD water to make a thin paste.
  • Mix the flour and water mixture until no lumps remain, then add to the pot, while stirring.
  • Increase heat until chili begins to boil, then remove from heat.
  • Enjoy with crackers, cornbread, cheese, onions - you name it.

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RECIPE SUBMITTED BY

I'm a 40-something software developer by trade, but I've always loved cooking. Sometimes, my wife of 21 years and my 18-year-old like my cooking as well, however my 7-year-old rarely likes anything other than Chef McDonald's fare. I love using cast iron cookware, and most of my cooking happens on the stove top (and more often than not on high heat) - I don't bake well, and I seldom have the patients to put the lid on anything.
 
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