- 1/4 lb. bacon
- 3 – 4 pounds beef chuck roast
- 1 large onion; chopped
- 1 jalapeno pepper (diced & seeded)
- 3 cloves garlic; finely chopped
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsps. paprika
- 1 tsp. Mexican oregano
- 2 tsps. salt
- 1/2 teaspoon cayenne pepper
- 2 (10 ounce) cans tomato sauce
- 2 cups beef broth
- 1/4 cup masa harina flour or corn meal
- Dice the bacon and add to your GameDay Cookware cast-iron pot over med-high heat. Allow to cook in the pan for about 4 -5 minutes and then stir. Continue to stir the bacon while cooking until crispy and brown (but not overcooked). Remove and reserve the bacon.
- Trim and cut the meat into 1” cubes. Salt. Add to the pot and sear on all sides. Remove and reserve the seared meat.
- Add the onions and Jalapeno to the pot. Cook until the onions are translucent.
- Add the garlic, chili powder, cumin, paprika, oregano and cayenne pepper and cook for until fragrant or about 1 minute.
- Stir in the beef broth and tomato sauce. Add the reserved meat and bacon.
- Add the masa harina flour, mix well and bring to a boil. Reduce the heat and simmer until the meat is tender (stirring occasionally) about two hours.
There is chili and then there is Texas Chili. Chili is the official state food of Texas. Chili has been said to have originated among the working class in southern Texas about the time that Texas was made a state. Hotly disputed is the use of beans in chili. Most claim that beans were not included in the earliest chili recipes and simply put, Texas chili does not include beans. This GameDay Chili celebrates the heat that accompanies a great victory; on the field or in the kitchen.