Ed Pack'S Texas Chili
Rich and hearty Texas chili with tender beef, bold spices, and a thick cornmeal finish, perfect for satisfying gatherings and chili lovers seeking robust flavors.
Ingredients
Instructions
- Fry the chopped suet in a cast-iron kettle until crisp.
- Add the coarsely cubed beef, about 1 pound at a time, and brown while stirring.
- Remove each pound of browned meat and set aside.
- Once all the meat is browned, return it to the kettle.
- Add the chili powder, cumin, ground oregano, salt, cayenne pepper, and minced garlic to the meat.
- Pour in the beef stock.
- Cover and simmer the mixture for two hours.
- Skim off excess fat from the surface.
- Combine the cornmeal with cold water and stir into the chili.
- Simmer uncovered for an additional 30 minutes.
- Add salt to taste just before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of beer or a tablespoon of brown sugar to balance the heat. If you want to reduce the spice, cut back on the cayenne pepper or use mild chili powder. A good substitute for suet is rendered bacon fat or vegetable shortening. You can also experiment with different cuts of beef, like brisket or chuck, for varying textures.
Serving Suggestions
Serve the chili hot, garnished with fresh chopped cilantro or diced onions. It pairs wonderfully with cornbread or over a bed of rice. For a complete meal, consider serving it alongside a side of Smoked Ranch Beans. You can also provide toppings like shredded cheese, sour cream, or jalapeños for guests to customize their bowls.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the chili on the stovetop over low heat, stirring occasionally, until heated through. If the chili thickens too much, add a little beef stock or water to reach your desired consistency. It also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Ed Pack'S Texas Chili contains roughly 2002 calories, with 51g protein, 285g carbohydrates, and 76g fat. It is an excellent source of iron (150% of the Daily Value), dietary fiber (123% of the Daily Value), and protein (101% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, this chili actually tastes better the next day as the flavors meld. Prepare it a day in advance, let it cool, then refrigerate. Reheat on the stove when ready to serve, adding water or stock if needed to adjust the consistency.
What if I don't have beef stock?
You can substitute beef stock with chicken stock or vegetable broth. For a richer flavor, add a little Worcestershire sauce or soy sauce to the broth. Alternatively, using water with added seasoning can work in a pinch, though it may be less flavorful.
Is there a vegetarian version of this chili?
Absolutely! Replace the beef with a mix of hearty vegetables like bell peppers, mushrooms, and zucchini, and use vegetable broth instead of beef stock. You can also add canned beans for protein and fiber, making it a delicious vegetarian option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).