Follow these steps for perfect results
lard
melted
beef, coarse grind
coarse ground
onion
chopped
garlic cloves
minced
salt
none
dried oregano, Mexican
dried
cumin
ground
water
none
tomatoes, whole
canned
hot red chili peppers, ground
ground
mild red chilies, ground
ground
Melt lard in a large saute pan over medium heat.
Add the ground beef to the pan.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Add the chopped onions and minced garlic and cook until the onions are translucent.
Stir in the salt, dried oregano, cumin, water, and whole tomatoes (crushed).
Gradually stir in the ground hot red chili peppers and mild red chilies, testing until you achieve the desired degree of heat and flavor.
Bring to a boil, then lower heat and simmer, uncovered, for 1 hour, stirring occasionally.
Expert advice for the best results
Adjust the amount of chili peppers to your preferred level of spiciness.
For a richer flavor, use a combination of different types of chili peppers.
Serve with your favorite toppings, such as sour cream, shredded cheese, and chopped onions.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in bowls, garnished with toppings.
Serve with cornbread or tortilla chips.
Top with shredded cheese, sour cream, or chopped onions.
Complements the spiciness of the chili.
Bold and fruity, pairs well with chili.
Discover the story behind this recipe
A staple dish in Texas cuisine.
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