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authentic texas ranch-style chili

karenella1 avatar
Recipe by
Martha Price
@karenella1
San Jose, CA

I have had this recipe for decades. I originally clipped it from a magazine, but don't remember which one or what year - the clipping is quite tattered now! In the clipping write-up, it says, "A really fine chili, cooked the way Texans like it!". I will let the Texan chili aficionados decide that, but I do know my family enjoys it. I have changed it up a bit to suit our tastes, and we usually serve it with grated cheddar cheese, sour cream, and extra chopped onions to sprinkle on top. I hope you try it and like it!

yield 6 - 8
prep time 25 Min
cook time 2 Hr
method Stove Top

Ingredients For authentic texas ranch-style chili

  • 4 Tbsp
    vegetable oil
  • 3 lb
    beef chuck or round, cut into 1/4 to 1/2-inch cubes
  • 1 c
    onions, chopped (more if you like)
  • 4 clove
    garlic, finely minced
  • 4 - 6 Tbsp
    chili powder (or to taste)
  • 2 Tbsp
    flour
  • 3 tsp
    cumin seed, crushed
  • 2 tsp
    oregano, crushed (from spice bottle)
  • 2 tsp
    salt
  • 1/4 tsp
    cayenne pepper
  • 14.5 oz. can
    condensed beef broth
  • 1 and 1/2 c
    water
  • 1 - 2 Tbsp
    cornmeal

How To Make authentic texas ranch-style chili

  • 1
    Heat 2 tablespoons of oil in a heavy large pot with tight-fitting lid. Lightly brown beef, removing as it browns. Add more oil as needed.
  • 2
    After all meat is browned and removed from pot, add garlic and onion to pot and saute until tender and lightly browned. Return all meat to pan.
  • 3
    Combine chili powder, flour, and cumin (I don't always crush the cumin seeds, just leave whole). Sprinkle this mixture over the meat; stir over low heat until meat is evenly coated, about 2 minutes.
  • 4
    Stir in oregano, salt, cayenne, beef broth and water. Bring to a boil, stirring often. Lower heat, simmer slowly, with lid on for about 2 hours, or until meat is very tender.
  • 5
    Sprinkle in the cornmeal, stirring constantly, until mixture is slightly thickened, 5 - 10 minutes. *It is best to let chili "rest" for 15 to 30 minutes before eating; it gives the meat a chance to absorb more of the sauce! Serve with hot white rice and pinto beans on the side, if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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