A hearty (and hot) Texas-style chili

This is a chili traditional in our Super-Bowl Sunday festivities. It has won several "no holds barred" (non ICS) chili cookoffs where there are no specific rules. It is the result of countless changes and adjustments of a small group of chili afficianados (aka chiliheads). Note: there is a range of peppers specified, you may adjust the "temperature" of the resultant chili, mild if you use the low end, or nuclear if you use the high end (we do!).


(serves 6-8)


  1. Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/4-inch cubes, and brown it in a frying pan.
  2. In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil.
  3. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1-inch strips and add them now. If you have that large piece of steak fat, add it now; if not, add 1 Tbsp of cooking oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering remove and discard the piece of steak fat.
  4. Mix the masa flour with about 1/4 cup water and add to chili pot along with the pinto beans (or any kind you prefer). Simmer an additional 30 minutes.
  5. Serve. If you have made the nuclear version, make sure there is plently of beer on hand.


For chili seasoning, we make up batches consisting of 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers.


Difficulty: easy to moderate.
Time: 30 minutes preparation, 1 1/2 to 3 hours cooking.
Precision: approximate measurement OK.


Pete Bellas 
Citicorp TTI, Santa Monica, CA 
Recipe last modified: 26 Feb 86

Original header

From: bellas@ttidcb (Pete Bellas)
Subject: RECIPE: Super-bowl chili
Date: 21 Mar 86 05:25:22 GMT
Organization: Citicorp TTI, Santa Monica, CA
Approved: reid@glacier.ARPA

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