There’s nothing better than a big pot of chili with cornbread.  Try this recipe—make up a large batch and freeze it for another day.

Texas Chili

  • 2 lbs coarse ground beef or lean chuck roast (cut into ¼ inch cubes)
  • 3 cups cooked pinto beans
  • Large can of pureed tomatoes
  • 1 bottle of beer (your favorite)
  • 2 cups water
  • 1 large finely chopped yellow onion
  • 1 ½ tsp. garlic powder
  • 3 Tbsp. chili powder
  • 1 ½ tsp. red pepper sauce
  • 1 tsp. cumin
  • 1 tsp. cayenne pepper
  • Salt and pepper to taste

Cook the meat until tender; in another pot cook the beans until they are tender.  Add the water, tomatoes and onions to the meat, bring to a boil and then let simmer for an hour.  Add the remaining ingredients except for the beans.  Let simmer 1 hour.  Add the beans last.

Don’t forget the cornbread!