Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili
This award-winning Texas chili recipe was created and named by my daddy, who was born and bred in Texas. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do, too. Enjoy!
bacon drippings
3
tablespoons
onions, chopped
2
large
beef stew meat, or coarse ground chili beef
8
pounds
ground red chile pepper
4
tablespoons
mild chili powder
4
tablespoons
garlic, finely chopped
5
cloves
ground cumin
1
tablespoon
sweet Hungarian paprika
¼
cup
dried Mexican oregano
1
teaspoon
tomato sauce
3
(10 ounce) cans
water
3
cups
tomato paste
1
(6 ounce) can
dried parsley (Optional)
¼
cup
fresh jalapeño peppers
1
unknown
salt
2
tablespoons
masa harina flour
1
cup
 Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.
  Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.
  Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.
  Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.
