Better if served the next day or make the sauce one day and finish the next.


  • 1 green pepper, chopped fine
  • 2 large onions, chopped fine
  • 1 clove garlic, chopped fine
  • 1 Tbsp. butter or olive oil
  • 3 or 4 Tbsp. chili powder or better, red dried chilies
  • 2 Tbsp. flour
  • 1 tsp. coriander
  • 1 tsp. cumin seed
  • 1 tsp. oregano
  • 2 lbs. ground or chopped beef
  • 1 (21oz.) can tomatoes
  • 1 cup water
  • 2 Tbsp. suagr
  • 2 tsp. salt
  • 1 square unsweetened chocolate
  • 2 (15oz.) cans chili beans or red kidney beans


Fry onion, green pepper and garlic in fat until golden brown and transparent.

Mix chili powder, flour, and all the herbs together and stir into onion mix. Cook 3 minutes, then add the tomatoes and water. (One large can tomato juice can be used in place of the tomatoes and water.)

Simmer and season with sugar, salt, and chocolate, stir until dissolved and cook an hour longer.

The sauce will be about like gravy. It may be thinned with tomato juice.

Brown the beef and add to the sauce. Cook about an hour.

Add the beans and cook until blended.

Serves 6-8.

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Submitted 6/13/05.
Source: THE NASHVILLE COOKBOOK-Specialties of the Cumberland Region
Submitted By: Carolina
Real Texas Chili Con Carne