I haven't lived in Texas in 26 years, but the taste of my dad & papaw's chili takes me back anytime I'm homesick & missing them. That's the thing about a family recipe--it's a way of keeping loved ones close, especially during the holidays. SO-spend the day with me as I play sous chef to my husband & he makes our family chili recipe. Of course with TEXAS chili-there are NO beans! Eat them if you must, but for the love of all things holy do NOT cook the beans in the chili. I like my Chili with Fritos + cheese, my husband likes it with cornbread, Fritos, cheese, & onions. My dad loved saltines and onions, and my Papaw loved pickles and onions! All different ways and all approved-as long as you don't sneak a bean in there.
Wherever you are -from our family to yours, we wish you a beautiful holiday season-one filled with light and love, and a very peaceful new year. Thank you for your support-it has meant so much to me.
See you in 2025!!
xoxo-Heather
#texaschili #universityoftexas #gameday #gamedaychili #papaw #easttexas #homefortheholidays #hookemhorns #hoookem
Here's the whole recipe-my husband, Akin, is a trained chemist-so just know he's checked the recipe several times:
Duvall/Davulcu Texas Chili Recipe
Ingredients:
● 5 pounds beef - mix of beef chuck roast (2.4 lb), London broil (1.3 lbs) and bottom round roast (2 lbs)
● 2 small cans Rotel tomatoes
● 8 cloves garlic
● 3 large onions (2 white, 1 red)
● 4 tsp cumin
● 20 tsp (approx 3.5 oz) dark chili powder
● 3 tsp smoked paprika
● 1 tsp ground chipotle pepper
● 1 tsp ground cayenne pepper
● 4 oz chipotle peppers in adobo sauce (chopped to homogeneity)
● Half stick butter
● Salt to taste (chili powder and chipotle in adobe both contain salt, so you will not need as much as you think)
Instructions:
● Freshly grind meat and set aside - I use a KitchenAid grinder on coarse setting
● Chop onions and garlic and sauté in large pot with butter on med-high heat
● Remove garlic and onions from pot and brown beef in batches
● Once all of meat has been browned, put meat, onions and garlic back into pot and adjust heat to medium
● Add Rotel tomatoes (entire contents of can)
● Add cumin, dark chili powder, chipotle and cayenne pepper, and smoked paprika
● Bring to simmer and cook for 30 minutes
● Taste to gauge heat level
● Add chipotle pepper mixture to taste - you can add more or less depending on heat level you want to achieve, but you should add at least 2 oz to impart smoky flavor
● Cook for 30 minutes, then taste - add salt as needed
● Leave to simmer for 1-2 hours
● Serve!
Notes:
● Good accompaniments include Fritos, cornbread, cheese, saltine crackers, chopped onions and jalapeños.
● The traditional Duvall recipe does not include beans. I like my chili with beans, so I usually cook a batch of pinto beans to serve with the chili - I do not add the beans to the chili while cooking since Mike Duvall would NEVER allow that.😉