When I decided to come up with an ‘authentic’, traditional Texas chili, it only seemed right to name it after the town where we lived in Texas.  It’s called Red Oak now, but the original name was ‘Possum Trot’, and that just seems right!  If you like a spicy, meaty chili with no beans, no tomatoes, here’s the recipe for you!  This recipe makes enough to fill a 5 qt slow cooker pot and will serve a large crowd.  For a family-sized recipe, cut everything in half, or freeze it in smaller portions!

NOTE: To be truly authentic, use a round or rump roast that has been well trimmed and cut into small dice (max 1/2 inch size).  If you can’t do that, then use extra lean ground beef – coarse ground if possible or you can add cubes of  round steak for some added beefy texture.

Step 1 – Prepare Meat
Use large frying pan or pot on medium heat.
Add 1/4 C. oil to hot pan
Brown 4-5 lbs (2.5 kg) extra lean ground beef OR trimmed, diced round/rump steak
Cook in small quantities to just color outside – do not overcook!
As meat browns, drain well and place in large deep pot with lid.

Add to browned meat:
1 bottle beer – red/dark
1/8 C. worcestershire sauce
1/8 C. balsamic vinegar
2 C. beef stock
Stir well, cover and set aside while preparing chili seasonings.

Step 2 – Prepare Seasonings
Chop in large (1 inch) pieces & set aside:
3-4 onions
1 green pepper and 1 red pepper
1-2 green chili peppers*
1-2 jalapeño peppers (seeds and membrane removed)*

Blend together or chop very finely:
1/2 red pepper and 1/2 green pepper
3-4 garlic cloves
3-4 chipotle peppers

Mix chili spices:
You can use 1-2 packages of your favorite chili seasoning, (approx. 1/4-1/3 C. of chili powder)
OR
Mix your own chili seasoning using a combination of: dried chili peppers, paprika, cumin, oregano, pepper, salt and sugar.

Step 3 – Making Chili!
In a large cooking or canning pot:
Heat 1/4 C. oil
Sauté for approx. 5 min to soften (do not brown)
Onions and peppers mix 
Sprinkled with 1 t. sugar

Stir into this and sauté for approx. 2-3 minutes
Garlic/pepper mixture

Stir chili spice seasoning into this and mix well.

Add all meat with soaking liquid to the pot and stir well to coat with seasonings

*If you do not have fresh chili or jalapeño pepper, you can add tinned peppers here.*

Add additional liquid, as needed, to keep level at or near top of meat:
Water, red wine or beer all work well. 

Bring to boil, stirring well, and then reduce heat to low and cover.
Simmer for approx. 3-5 hours, stirring regularly.
Check as it cooks for salt, sweet and spicyness, and adjust seasonings to taste as needed. 
Note: As chili simmers, saltiness will increase and spicy (pepper) heat will decrease. Do not adjust these too much until near end of cooking.
If you added too much liquid, or just find the chili is too thin, then sprinkle over the chili 2-4 T. corn meal, stirring well to mix in, and continue to simmer for about 30 min. to thicken.

Chili is done when meat is tender and flavour is rich, mellow with just enough heat! 
Enjoy with sour cream, grated cheese, chopped sweet onions, or for the very adventurous, pickled jalapeños.
Can be served with nacho chips, corn bread, rolls, rice, potatoes or salad on the side.
Keeps well, freezes great – tastes even better when it’s cooled, and reheated the next day.

NOTE: this is a very rich, meaty chili and you may find that you don’t need as big a serving as you would with a bean/tomato chili!

Download or print PDF: Suz’s Possum Trot Texas Chili