Texas chili never has beans in it and many people say it shouldn't include tomatoes either, although mine does. Traditional, Texas chili is made with meat, spices, and stock only and served topped with raw onions. In Texas it's commonly ordered as a 'Big Bowl of Red'. It's red color comes from the chilies and other spices and so does it's heat.
1 T. cooking oil
1 small Onion - diced
1 rib Celery - finely diced
1/2 Green Bell Pepper - diced
1/2 Yellow Bell Pepper - diced
3-6 cloves Garlic
1 lb Ground Turkey or Beef
1 lb Turkey or Pork Sausage (removed from casing)
1/2 heaping t. Cumin
1 1/2 t. Chili Powder
1/8 t. Cinnamon
1/8 t. Cayenne Pepper
1/4 t. Smoked Paprika
1 T. Dried Oregano
1/2 t. White Pepper
1/2 t. Black Pepper
1/4 t. Salt
2 Chipotle Peppers (seeds removed) - finely chopped
1 T. Adobo Sauce (from chipotle can)
1 15oz can Tomato Sauce*
1/2 28oz can Whole Tomatoes* (broken up)
1 T. Worcestershire Sauce
splash Soy Sauce
Heat oil in a large pot over medium high heat. Add onions, celery and bell peppers to the hot oil. Cook, stirring occasionally until the onions are clear.
Add garlic to the pot and cook for two more minutes. Then remove the vegetables from the pot and set them aside.
Put all of your meat into the pot. Use a spatula or spoon to break the meat up as it cooks.
As the meat starts to cook add your sautéed vegetables back into the pot and mix them into the meat. Continue to break the meat up.
In a small bowl, mix all of the dry seasonings together. (On my list of ingredients above, it's from the cumin to the salt.) It makes about two tablespoons of spice mix.
When the meat is almost completely cooked through, add your spice mix, chipotle peppers and adobo sauce.
Finish cooking the meat and then stir in the tomatoes, tomato sauce, Worcestershire and soy sauce to the pot. Add stock or water if needed, but I don't think it will be.
Taste the chili and add salt if needed.
Cook at a low simmer for one to one and a half hours stirring occasionally.
Top with fresh diced white onion. Texas chili is great in a big bowl all by itself. It's also great with cornbread, crackers, rice, or chips.
I served this chili as Frito Pie. A great Texas classic. It's even a school lunch meal in Texas. To make it it you simply top a bowl of Frito corn chips with Texas chili, shredded cheddar cheese and raw onion. FYI, both this chili and Fritos are gluten free and tasty stuffs!
*I use tomato in my chili because that's how I like it. If you're a purist and think Texas chili shouldn't include them, then yall should just leave 'em out.