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Chisholm Trail Spoon Steak Chili




Source of Recipe


Chef John Folse


Recipe Introduction


Chisholm Trail cowboys referred to a great bowl of chili as "spoon steak," while Texans called it a "bowl of red." Some say chili con carne had its start in Texas in the early 1800s. Frank Talbut�s Bowl of Red book ends with this prayer: "Chili eaters is some of YOUR chosen people. We don�t know why YOU so doggone good to us. But Lord God, don�t think we ain�t grateful for this chili we about to eat. Amen."



List of Ingredients




2 pounds ground beef
1 large onion, chopped
3/4 tsp flour
1 quart tomato juice
1 package chili seasoning
2 tsp chili powder
1/2 cup ketchup
3 cans chili beans
2 cans beef consomm�

Recipe



In a 5-quart cast iron dutch oven, place ground beef over medium-high heat. Saut� until meat is brown and separated grain for grain, approximately 30 minutes. Add onion and saut� 10 additional minutes. Sprinkle in flour and blend well into the meat mixture. Add tomato juice, chili seasonings, ketchup, beans and consomm�. Bring mixture to a rolling boil and reduce heat to simmer. Allow chili to cook a minimum of 1 hour, stirring occasionally. You may wish to adjust seasonings using a pinch of salt and pepper. Serve warm.

Serves 6.