A culinary experience with a blend of spices and just the right flavor of down-home Texas goodness. Jalapenos may be added for a little more spice.
Preparation Time
10 mins
Cooking Time
2 hr
Total Time
2 hr 10 mins
Calories
212 Calories
Recipe Instructions
Step 1
Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
Step 2
Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
Step 3
Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot; bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
Step 4
Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved; continue to cook at a simmer for 1 hour more.
Step 5
Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.
Ingredients
1 tablespoon garlic powder
3 quarts water
3 tablespoons chili powder
2 (14.5 ounce) cans diced tomatoes
1 tablespoon dried marjoram
6 tablespoons paprika
3 tablespoons sugar
6 onions, chopped
1 tablespoon cayenne pepper
1 tablespoon cumin
½ cup cornmeal, or as needed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
3 tablespoons seasoned salt
9 pounds beef tri-tip sirloin, cut into 3/4-inch pieces
