Chunky Chuckwagon Chili with Beans

This recipe is from the cookbook Texas on the Plate by Terry Thompson-Anderson. I made some minor changes to the recipe for my family’s taste. I also used much more meat because we like a really meaty chili. The recipe reflects any changes I made. The excerpt below is directly from her cookbook.

“The very word chili brings to mind images of campfires and cowboys. Now every cowboy in Texas, whether real or of the urban variety, claims to make the best chili you've ever tasted. So don't even bother bragging about yours. Then there is the controversy over whether real, he-man chili has beans or not. Well, I love beans and beans are an essential element of Texas cookery. So it's my personal theory that chili, which is real Texan stuff, and beans, which are real Texan stuff, should just go together. Now that's my opinion and if, after you taste my chili, you don't agree, then make yours without beans! I always like to make chili the day before l'm going to serve it. The flavors undergo a melding process that always makes it taste better the second day.” I agree perfectly with Terry.

Below is the direct link to the recipe.
https://darlenestable.com/chuckwagon-...

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