The Real Texas Chili to beat off the chilly weather

by jenjenk on December 31, 2009

I used to work with a woman who was a wonderful cook.  I stole every recipe I could wrest from her grasp.  I even tracked her down about 5 years after I stopped working with her just so that I could get more recipes from her.  Unfortunately, I’ve lost contact with Myra over the years but there are a few recipes that I still hadn’t tried [and it’s been almost 10 years since I last stalked her].

Whenever the weather starts to turn nippy in LA [that would be 68 degrees or below] I start craving a hot bowl of Chili over rice.  I like the recipe I’ve been using for years [ground beef, tomatoes, onions, beans] but the recipe for thick chunks of chuck steak chili was crying my name.  Luckily, I still had this recipe from Myra that I never tried.
After doing some detective work, I figured out that this recipe was from Craig Claiborne, food editor at the New York Times [published in Family Circle June 1975].  I received a huge crockpot for Christmas so I really wanted to give it a try.  I wanted the meat to fall apart tender. It was wonderful, juicy, and had a great spiciness to it…just comforting enough to ward off the cold [served over a bed of rice, of course].

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{ 1 comment… read it below or add one }

Peter M January 13, 2010 at 5:12 pm

I love this chili and it can be done with ease in a slow-cooker. Nothing better than flakym succulent meat.


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