Authentic Texas Border Chili

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3 Tomatoes, med
1 large Burmuda Onion, finely chopped
1/4 tsp Oregano, dried, pref. Mexican
2 tsp Paprika
5 cloves Garlic, finely chopped
4 lb Beef shank, coarse grind
1 tbsp Olive oil
4 Scallions, in bunches, chopped
5 Bell peppers
5 Serrano chiles, fresh
4 cloves Garlic, medium, finely chopped
2 tsp Salt
4 tbsp Red chile, hot, ground
4 tbsp Red chile, mild, ground
3 tbsp Cumin seeds


1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.~

2. Add olive oil to a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, and the remaining garlic, and cook until the onions are translucent.~ 3. Place the cumin seeds in a 300F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.