"The main differences between Texas chili recipes and those other chili recipes is that "real" Texas chili has no beans and the main ingredient, after the meat, is chili peppers - whether chopped, diced, powdered, or liquified. Oh, and Texas chili just tastes better."

I'm a purist too...no beans in my chili, here's my version of Texas Chili:

Will's Texas Chili

2 lbs. sirloin steak, cut into 1/2-inch cubes
2 Tbsp. vegetable oil
3 medium onions, chopped
2 cloves garlic, crushed
1 jalapeno, seeded and chopped (add more to taste)
1 can (28 ounces) tomatoes, undrained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles
3 Tbsp. chili powder
1 Tbsp. ground cumin
2-1/2 tsp. salt
1/4 tsp. cayenne pepper, or to taste

In a Dutch oven heat the vegetable oil over medium-high heat. Add onions, jalapeno and garlic saute until onions are tender, about 5 minutes, stirring occasionally.

Add cubed beef and cook until no longer pink.
Add the tomatoes, tomato paste, chiles, chili powder, ground cumin, salt, and cayenne pepper.

Reduce heat to low. Simmer, covered, for about 2 hours, stirring occasionally.

Serve a bowlful with cornbread or fresh Tortilla, top with cheese and onions...mmmmm.

Enjoy!

For more recipes: www.thatsgoodcooking.com

Cowboy Cook / Will McLaughlin