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Texas Chili



TEXAS CHILI
Rusty Bucket Restaurant & Tavern Recipe

4 pounds chili grind ground beef
2 large white onions, diced
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon oregano leaves
1/2 cup all purpose flour
1/4 cup red wine vinegar
3 (15 oz.) cans tomatoes – diced in juice
4 beef bouillon cubes
2 teaspoons hot pepper sauce we usually start with less as you can always add more to your own bowl to taste
3 (15 oz.) cans dark red kidney beans, drained
1 cup water
salt and pepper, to taste


In a large pot, cook the ground beef over medium heat until evenly browned. Add the onions and cook for 5 minutes. Add spices and mix until well blended.  Add flour, mix until flour is absorbed. Then add vinegar, tomatoes with juice, and bouillon cubes. Mix well and bring to a boil.  Lower the heat and simmer for 30 minutes covered, stirring occasionally.

Add hot sauce, drained kidney beans, and water.  Simmer for another 45 minutes covered, stirring as needed.  Thin with more water if desired at end of cooking.  Season with salt and pepper to taste.
Serve with shredded cheddar, corn chips and a dollop of sour cream, if desired. Makes 8 servings.