One of the many things that I got from my Dad is my love for cooking and good food. And chili. My God could this man make some wicked good chili. I’ve made this recipe for many different people, in many different states and for just about any occasion you can think of. It is perfect on a
cold night and you’ll find it simmering on my stove on many a Sunday during the fall and winter. Sometimes I add beans to it and other times I don’t. Depends on how many people are eating it and how far I want it to go.
David Nall's World Famous Texas Chili
Hearty stew like chili that pairs well with warm cornbread and your beverage of choice!
Heat oil in skillet and cube beef tips into small cubes. Toss beef tips in flour to coat and quickly sear them.
Dice onions and mince garlic.
Add all ingredients (except for cornstarch) in a 5 quart pot, bring the heat up to almost a boil, drop heat down to low, cover and simmer for at least 90 minutes. You can also use the crockpot and set it on low for the day.
1 hour before serving, mix the cornstarch with warm water to create a thick liquid and add to chili. If you're adding chili beans, add them after you've added the cornstarch mix.
For added kick, you can add 1 jar of cut jalapeños and more cayenne pepper.
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