Chisholm Trail cowboys referred to a great bowl of chili as "spoon
steak," while Texans called it a "bowl of red." Some
say chili con carne had its start in Texas in the early 1800s. Frank
Talbut’s Bowl of Red book ends with this prayer: "Chili
eaters is some of YOUR chosen people. We don’t know why YOU
so doggone good to us. But Lord God, don’t think we ain’t
grateful for this chili we about to eat. Amen."
- 2 pounds ground beef
- 1 large onion, chopped
- 3/4 tsp flour
- 1 quart tomato juice
- 1 package chili seasoning
- 2 tsp chili powder
- 1/2 cup ketchup
- 3 cans chili beans
- 2 cans beef consommé
In a 5-quart cast iron dutch oven, place ground beef over medium-high
heat. Sauté until meat is brown and separated grain for grain,
approximately 30 minutes. Add onion and sauté 10 additional
minutes. Sprinkle in flour and blend well into the meat mixture.
Add tomato juice, chili seasonings, ketchup, beans and consommé.
Bring mixture to a rolling boil and reduce heat to simmer. Allow
chili to cook a minimum of 1 hour, stirring occasionally. You may
wish to adjust seasonings using a pinch of salt and pepper. Serve