Olton Texas Chili with Beans

Olton Texas Chili with Beans
Submitted By: Robert C.

'This is my father’s recipe, he developed it as cook in a roadside diner in Denton, Texas. I pass this on to you - enjoy! The only thing I noticed that you cannot do with this recipe is change the brand name of chili powder; I know because I have tried at least 20 different brands and this is the only one that works! The same goes for the hot sauce.'

Ingredients:

1 ½ lbs Ground Beef (80/20)
1 lb Dried Pinto or Red Beans (NO KIDNEY BEANS)
1 24oz Can Crushed Tomatoes
1 24oz Can Diced Tomatoes
1 Large Yellow Onion - diced
1 Large Green Bell Pepper - chopped
12 oz Brewed Black Coffee (SECRET INGREDIENT)
8 oz Tomato Paste
8 oz Beef Broth
8 oz Chicken Broth
3 Tbs McCormick® Chili Powder
1 Tbs Garlic Powder
1 Tbs Paprika
½ Tbs Kosher Salt - or to taste
3 tsp Louisiana Brand Hot Sauce®
2 tsp Cumin Powder
1 tsp Onion Powder
1 tsp Ground White Pepper
1 tsp Cayenne Pepper
½ tsp Dried Oregano

Preparation:
  1. Cook the beans according to package directions - Drain off liquid when finished and set aside
  2. Place a large pot over medium heat - Add onion and bell pepper and sauté until just soft
  3. Add ground beef and cook until almost completely browned - Just before meat is completely browned, reduce heat to medium-low and add chili powder, garlic powder, and onion powder and allow to cook for 5 minutes
  4. Add salt, white pepper, cumin powder, cayenne pepper, and dried oregano - Continue to cook for 3 minutes - Add hot sauce, crushed tomatoes, and diced tomatoes - continue to cook for 5 minutes
  5. Add beef and chicken broth as well as the paprika, cooked beans, and coffee - Bring to a simmer
  6. Allow mixture to simmer for 30 minutes, stirring frequently (adjust heat as necessary to avoid scorching and sticking) - Adjust seasoning
  7. Continue to simmer until liquid is reduced and chili is the consistency you like
  8. Remove from heat and place in a sink full of ice to cool it down until at least room temperature- Once the chili is at or below room temperature, cover and transfer to refrigerator for a minimum 24 hours (This cooling and subsequent reheating helps meld the flavors and allows the acid in the tomatoes to tenderize the meat)
  9. Reheat as needed to serve - Serve hot with cornbread, saltines, grated cheddar cheese, and sour cream

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