Texas Easy Chili
Makes 6 cups of chili.
- 3 pounds
chuck roast or ground beef, cubed or
formed into small meatballs
- 2 cloves
of garlic, minced
tablespoons chili powder
tablespoon dried oregano
teaspoon ground cumin
- 3 cups
tomato juice or V8
- 3 beef
- salt and
black pepper to taste
- lime wedges and
- for additional favor add your favorite
peppers to the recipe
parve crackers or can serve with tortilla
chips crushed to put on top.
- Does not
need a hechsher: Fresh Peppers, flour
- Needs a
chuck roast / ground beef, beef
bullion, oil, processed spices, tomato
juice or V8 juice.
- Do not
mix dairy and meat - This is a meat recipe
- do not serve with a dairy dish.
Processed foods generally require a hechsher
/ kosher symbol - consult your Rabbi
1. Cut chuck
roast into bite-size pieces or form ground
beef into small meatballs (1 inch - 25mm in
2. Fry beef in cooking oil until outside is
3. Add minced garlic and cook for two
4. Combine chili powder, flour, oregano and
cumin in bowl and mix well. Sprinkle mixture
over cooking beef and stir until beef is
well coated with spice mixture. Cook for 1
5. Add tomato juice and bullion cubes. Stir
for about 15 seconds.
6. Simmer for 45 minutes, stirring
7. Remove from heat and add salt and black
pepper to taste.
1. Cool and refrigerate overnight to develop
(If you can wait, if not, enjoy.)
2. Heat and serve in bowls with 1 tablespoon
of lime juice.
3. Serve with cornbread or sourdough bread.
Chili is a chili powder and tomato juice
based sauce combined with cubed or ground
beef. Chili originated in Texas in the
1800s. There are many variations of chili.
This version does not contain beans.
Kosher Cuisine can come from any culture
and any part of the world (Kosher Chinese
food or Kosher American food) as long as it
follows the kosher laws. Consult your Rabbi
if you have questions.
Kosher Recipes --