I don’t care who you are or what you say. Beans do not belong in chili.

My mother has been making the same chili recipe for as long as I can remember. It’s from the Frugal Gourmet Cooks America. Remember Jeff Smith? I used to sit on the floor in front of the TV and watch his show. And then all that shit went down with him being a perv, but his chili is still the best I’ve ever had.

We serve this over rice and top it with shredded cheese. You can also use ground beef (I think it’s great that way, as I did in the picture), but if you use any other type of leaner meat, it’s not going to taste the same. At all.

Sometimes we used jarred pickled jalapenos instead of fresh (it gives it a nice flavor), and the chili powder can be cut back by 1/2 if you or your diners don’t love spice. I also find that this needs a little bit more than one can of tomatoes, but it’s up to you.

Texas Chili from The Frugal Gourmet Cooks America

1 tablespoon whole cumin seeds
1/4 pound bacon, diced
2 pounds beef chuck roast, trimmed, cut into 1/4 inch dice
3 yellow onions, diced
6 cloves garlic, diced fine
6 fresh jalapeno peppers, seeded and chopped
2 teaspoons salt
4 tablespoons plain powdered chili, or 4 tablespoons commercial chili powder
1 tablespoon whole oregano leaves
1 can (28oz) tomatoes

Place the cumin seeds in a pie pan and toast in a 375 oven for 10 minutes. Remove and set aside.
Heat a 6-quart kettle and saute the bacon until clear. Add the diced meat and brown over high heat along with the onions, garlic, and jalepenos. (If you’re worried about fat, you can drain some of it off here)
When the meat is brown and the onions clear, add the remaining ingredients. Mash up the tomatoes with your hands, but add the juice as well. Simmer covered for 1 hour and correct the seasoning.