Alamo Chili
October 19th, 2008 | Posted in Dinner, Lunch, Main dishes, Recipies, chili | 1 CommentThere are probably as many variation of chili as there are people who make it. One thing that I’ve seen that’s pretty consistent is that those who make any variety of “Texas Chili” will almost always abide by the unwritten rule that states simply:
Texans do not put beans in chili.
Start by triming the fat from a couple pounds of stew meat. Then cut it into bite sized chunks and brown it.
Next chop up an onion, a jalapeno pepper and a couple cloves of garlic. Put everything into a pot along with two tablespoons of chili powder. Add a can of tomato sauce and then refill the can with water and add that to the pot. Add Salt and pepper to taste.
Simmer until meat is tender. The actual time will vary depending on the amount and size of the pieces of stew meat. Generally this is the kind of dish that needs to simmer for a couple of hours to allow the flavors to blend properly. You can’t hurry a good chili.
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