Coffee, peanut butter and cinnamon make this recipe worthy of your Super Bowl!
“I like chili, but not enough to discuss it with someone from Texas.” – Food Writer Calvin Trillin (who by the way is from Kansas)
If you got awhile, talk to Texans about chili. You might not find much agreement on it.
Talk to four Texans and you’ll get five opinions. Beans or no beans? Tomatoes or no tomatoes? Chuck roast instead of ground beef? Jalapenos instead of anchos?
I’m from Texas and my version has beans and tomatoes. And I’ll use ground meat or “buck burger” (ground venison) more than I do a chuck roast.
"After all, chili isn't just spaghetti sauce with chili powder."
I use coffee, cinnamon, peanut butter, coming and masa harina, a fine corn flour,. Masa is what is used to make tamales. It thickens the chili but also makes it taste authentic. After all, chili isn’t just spaghetti sauce with chili powder.
Try my version - Teresa’s Texas Chili - and see if you agree it’s some of the best chili you’ve ever had. It will put the “super bowl” label on your bowlful of chili.
You’ll have a one-pot crowd-pleaser. I like to make a chili bar. Each person can grab a bowl and fix their chili their way -- and to their heat level -- with extra jalapenoes, cilantro, sour cream, avocado, crushed corn chips, green onions, grated sharp cheddar cheese.
You can also use this chili recipe as a basis for other Tex Mex meals like Chili Cheese Enchiladas, Nachos, Quesadillas and even a Chili Jambalaya.
Teresa's Texas Chili
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
3 lbs ground meat
3 (14.5 oz) cans tomato sauce
1 (14.5 oz) can diced tomatoes and roasted chiles
3 cloves garlic (minced fine)
1 small fresh jalapeno (minced fine)
4 c chopped yellow or white onions (about 3 med.)
1 large green bellpepper (chopped)
2 c beef broth
2 T olive oil
1 c Masa Harina
2 T comino (ground cumin)
2 T chili powder
1 t (heaping) unsweetened cocoa powder
1 t cinnamon
1 t instant coffee granules
2 T creamy peanut butter
2 ½ t salt
1 t pepper
½ t garlic powder
1 t sugar
¾ t cayenne pepper
1 lime (zested)
1/2 lime juice
½ c fresh cilantro chopped
Preparation Instructions
1. In a large pot with a lid, pour in olive oil and heat on medium heat.
2. Dump in bell pepper and onions.
3. Saute until softened about 5 minutes.
4. Then add garlic, jalapenos.
5. Add cumino, chili powder, cinnamon, sugar, garlic, salt, black and cayenne pepper, coffee granules
6. Stir spices into vegetables and let them cook a little.
7. Add raw meat to the mixture and cook until meat is slightly brown and no longer pink.
8. Sprinkle masa harina over meat mixture and mix. Cook for 1-2 minutes. (You want to add the masa flour into the meat before the sauce so the masa doesn't clump.)
9. Add cans of tomato sauces and can of chopped tomatoes and green chiles
10. Let cook for 20 minutes.
11. Before serving, add lime zest, juice and fresh chopped cilantro to the pot. (Adding cilantro at the end keeps it bright green.)
12. Serve piping hot.
Possible Toppings to Serve for Chili Bar:
Extra sharp cheddar grated cheese
Minced fresh jalapenos
Pickled jalapenos
Cilantro leaves
Chopped green onions
Chopped white onions
Chopped tomatoes
Chopped avocado
Sour Cream
Lime wedges
Corn chips
Crackers
Cornbread
Cooked Rice
Cayenne pepper
Tabasco
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