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Wild Texas Chili

Featured in the Honolulu Star-Advertiser on March 18, 2020.



Wild Texas Chili

  • 1/4 cup vegetable oil
  • 2 large onions, diced
  • 5 garlic cloves, finely minced
  • 2 pounds ground chuck or venison
  • 1 teaspoon salt
  • 1 tablespoon ancho chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cup water, divided
  • 2 tablespoons masa harina (corn flour)


In a large pan, heat oil over medium high and sauté onions for 7 minutes or until translucent. Add garlic, sauté for 1 minute. Add beef and cook for 6 minutes, stirring often, or until beef is no longer pink. Drain oil, reserve 2 tablespoons. Stir in salt, ancho chili powder, cumin and paprika. Cook for 2 minutes, then add tomatoes and tomato paste. Add 1 cup water, simmer for 20 minutes, stirring occasionally. Add 1/2 cup more water and let simmer for 30 minutes stirring occasionally. Add masa; cook for 10 minutes. Serves 8.

Approximate Nutrient Analysis per serving:
280 calories, 13 g fat, 3 g saturated fat, 60 mg cholesterol, 900 mg sodium, 18 g carbohydrate, 4 g fiber, 8 g sugar, 25 g protein


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