Adventures In Cooking: Texas Chili

Gunslinger Jack's Texas Chili Recipe

2 pounds of good quality organic ground beef
2 cans organic tomato paste
6 cubes beef bullion
2 cubes chicken bullion
3 cups water
6 tablespoons chili powder
2 teaspoons cumin
2 tablespoons brown sugar
1/2 teaspoon black pepper
1 teaspoon worcestershire sauce (the Lea & Perrins English recipe is preferred because it doesn't contain high fructose corn syrup)
1 teaspoon oregano
1 teaspoon basil
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper (this produces a fairly mild chili, but if you like it hot, add more)

Cooking the Chili

1. Put water, tomato paste, bullion, sugar and spices in a pot and heat on medium low (number 2 on most cook tops) while stirring to blend bullion and tomato paste.

2. Brown beef in a skillet using a dicer or sharp edged spatula to mince as it cooks, then drain fat.

3. Add beef to pot.

4. Cook at medium-low (2) for at least four hours stirring occasionally. The longer it cooks, the better the texture.

5. Taste and add additional spices and water as needed. You will probably not need to add salt. Chili should be very thick, but not quite so thick that a spoon will stand up in the bowl.

6. Top with cubed extra sharp cheddar cheese and serve with tortillas, tortilla chips, or french bread.

7. The chili is even better the next day. If you have leftovers, refrigerate in glass bowls, don't use plastic or metal because the acids in the chili will cause chemical or metallic leaching contamination. Reheat on the stovetop at medium low. Do not microwave - it will alter the taste.