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CHUCK NORRIS’S TEXAS RANGER CHILI

10 pounds lean chuck roast

1 pound flour

oil

5 yellow onions

2 heads garlic

1/4 cup salt

5 tablespoons ground pepper

2 quarts beef stock

1/2 cup crushed dried chiles

1/2 cup cumin

1 quart tomato puree

1 teaspoon hot sauce

3 pounds tomatoes

1 pound carrots

1 cup brown sugar

1/2 pound Mexican or sweet chocolate

Boiled pinto or kidney beans, optional

Cut beef into1-inch cubes. Lightly dust beef with flour. Put oil for frying in10-gallon pot over medium-high heat and fry beef until brown. Dice onions and add stir until translucent. Crush garlic, add and fry briefly. Season with salt and pepper and reduce heat to low. Add beef stock and simmer 45 minutes. Add chiles, cumin, tomato puree and hot sauce. Simmer 1 hour, stirring occasionally. Dice tomatoes and shred carrots. Add brown sugar, tomatoes and carrots and simmer 10minutes. Add chocolate, stir well and simmer 20 minutes. Beans may be added if desired. Serve with rice and spurs. Makes 24 servings (“for Texans, or 40 for regular folks”).

(I cut this in half for me and my wife, and it still makes a lot!!) ¼ cup = 4 Tbs 1 qt = 4 cups

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