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Raise your hand if you make the best chili in Texas.
We thought so. You’re not alone, you know. A Google search for “best Texas chili” gets about 322,000 results, including recipes from San Francisco and by Weight Watchers. Bragging rights stretch a long way.
Our recipes this month aren’t likely to settle any arguments, and we sure don’t want to start any. Beans or no beans? It’s your call. Spicy or mild? It can be good either way. But chili is the official state dish of Texas, as proclaimed by the Legislature in 1977. So for this month’s contest, we’re staying right here in co-op country with our recipes.
Our feature recipe comes from the Texas Beef Council at txbeef.org.
2 tablespoons vegetable oil
3 medium onions, chopped
2 cloves garlic, crushed
2 pounds sirloin steak, cut into half-inch cubes
1 can (28 ounces) tomatoes, undrained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles
3 tablespoons chili powder
1 tablespoon cumin
2 1/2 teaspoons salt
6 whole cloves
1/4 teaspoon cayenne pepper, or to taste
Servings: 6. Serving size: 1 1/4 cups. Per serving: 515 calories, 44.7 g protein, 23.9 g fat, 24.1 g carbohydrates, 6.3 g dietary fiber, 1,514 mg sodium, 11.5 g sugars, 139 mg cholesterol