The major difference of Chili and ‘Texas’ Chili is the use of roast, instead of ground beef or chuck.


3 lbs chuck roast, all fat removed and cut into bite size pieces
1 large onion, diced
3 garlic cloves, minced
1 tablespoon paprika
1 teaspoon cayenne pepper
2 beef bouillon cubes
1 chicken bouillon cube
1 (8 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon black pepper
6 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder


In large pot, sear meat in a small amount of oil. Add onion& garlic, cook until tender (do not burn). Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover. Simmer 1 1/2 hours.

Add cumin, garlic powder, oregano, pepper and chili powder. Add salt to taste. Cook another 30 minutes or until meat is tender.