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Giamona & Cartwright Families...

Texas Chili
Paul R. Giamona

     2 lbs beef sirloin, round steak, or lean chili ground beef
     3 T flour
     4 T oil
     1 onion, chopped
     2 clove of garlic, crushed
     3 T tomato paste
     2 c beef stock or water
     2 t chili powder
     1 t ground cumin
     2 t paprika
     1\2 t oregano
     salt and cayenne pepper to taste

     1.  With a cleever, chop the sirloin or round.
     2.   Prepare a rue by adding the flour and oil to a kettle and cook, stirring constantly until the floor is a light brown.
     3.  Add the beef, onions to the rue and continue to cook, stirring constantly.
     4.  After beef and onions have cook for about 2 minutes add the garlic and continue cooking until onions are translucent.
     5.  Stir tomato paste into cooked beef and onions and add water or stock.
     6.  Add seasonings except cayenne pepper.  Cover and simmer for 3 hours or more.
     7.  Taste the chili.  If it is not hot enough for your taste, add cayenne pepper a little at a time until you achieve the desired heat.

Note:  Traditionally, neither tomato products nor beans are used in Texas chili.  If you want a traditional chili, eliminate the tomato paste, but it's better with it.  Be sure to use a quality chili powder.  I recommend Chimayo chili powder, if you can find it.