Texas-style Chili

My understanding is that  "Texas-style" chili has heavy meatiness and less beans. I am not a big  fan of "beans" ..so I like it already.  We paired this with a Cheesy Jalapeño Beer Bread . There is a sneak peak of the homemade jalapeno bread in the back of the photo. Recipe to come on another day for you!

Ingredients
1 pound ground beef (or 1 pound stew meat chunks)
28 ounce can whole tomatoes or 1½ pounds (4 cups chopped) fresh tomatoes
16 ounce can tomato sauce or 2 more cups fresh diced tomatoes
1 big onion (softball-sized)
6 cloves garlic, minced (2 tablespoons)
2–5 jalapenos, chopped (depending on taste)
1 tablespoon ground cumin
3 tablespoons chili powder
1 teaspoon salt
Optional (for thickening if desired): 1 corn tortilla, torn up
Optional: 15 ounce can kidney or pinto beans; for more heat, add a couple of chili petins

Instructions:

• Chop the onion into about 1 inch chunks, mince the garlic, and dice the jalapenos.
• Break the ground meat up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
• Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
• Add the beans (drained and rinsed) if you want. 
• Taste and add more salt if it needs it. If you’d like it thicker, stir in the corn tortilla pieces.
• Simmer another 30 minutes.

TUPPS TIDBITS: Cut down on the cumin, onion and garlic just a bit and this was some good stuff!

This was a different chili than my mom made, but it was good.  A bit spicy and over seasoned awesome flavors.  Definitely a keeper recipe in our house!