Well, I'm a Texan, and this is one of those recipes ya come out the womb ready to make. We like ours spicy. I had to write down my recipe in order to enter a Kosher (yep!) Chili Cookoff. So, here goes! Enjoy...Please note that a TRUE Texas Chili does not have beans, but add them if you must.

Ingredients

4 serv.

lbs ground chuck↗2
tablespoons olive oil↗2
tablespoon dried oregano↗1
tablespoons ground cumin, to taste↗3
tablespoons chili powder, preferably gebhardts↗6
large onion, chopped↗1
cloves garlic, chopped↗4
ounces tomato sauce↗16
(14 ounce) can diced tomatoes with juice, drained↗1
cups beef broth↗4
teaspoons salt, to taste↗2
teaspoon cayenne pepper, to taste,maybe more↗1
pickled jalapeno peppers, chopped,to taste↗2

Step-by-step instructions

1
Heat olive oil on medium low in large soup pot.
2
Add cumin, oregano and chili powder, and stir for about 2 minutes to release the oils of the spices.
3
Add onion, garlic and meat, and brown meat.
4
Drain fat, if needed.
5
Add all other ingredients, except for the masa.
6
Bring to a boil; lower heat and simmer, covered, for at least an hour, maybe longer.
7
If needed, add about 1/2 cup of masa which has been mixed with beef broth or water to make a smooth, thick and flowable consistency.
8
Stir, and cook for 5-10 minutes, taste for seasonings and consistency, and add more masa mixture if needed.

Source: food.com

Original recipe ↗

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