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Texas Treehouse Chili

January 28, 2009

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Texas Treehouse Chili

Texas Treehouse Chili


We prepared this chili recipe indoors last weekend, but most of our little guests spent the afternoon outdoors in the treehouse. With cool January weather, our Texas Treehouse Chili warmed up the crowd and even won the approval of the native Texans in attendance.



Texas Treehouse Chili

 Yield: 20 medium servings

3 pounds beef flank steak, chopped

3 tablespoons ground cumin

2 cloves garlic, diced

3 tablespoons Texas-style chili powder

1 teaspoon Tabasco sauce

8 ounces fire-roasted diced green chiles (I used Hatch mild)

16 ounces green chile tomatillo salsa

8 stalks celery, diced

5 medium to large tomatoes, diced

1 large sweet Vidalia onion, chopped

 2 teaspoons fresh oregano, chopped

8 cups water



Chop beef into small pieces. Cook over medium heat in large pan with ground cumin. Add diced garlic and brown for five minutes.


In smaller sauce pan, cook tomatoes, Tabasco, green chiles, salsa, celery, onion, and oregano. Warm through.  In small bowl mix one tablespoon water with chili powder.  Add this paste to vegetable mixture. Stir thoroughly. Cook evenly for 30 minutes. Pour vegetable mixture into pan with beef.  Add water.  Cook over low heat 2 hours until tender. Salt to your liking.





Comments (6)

  • January 28, 2009 by limeandlemon


    sounds and looks delicious .. Laila ..

  • January 29, 2009 by Sicilian


    MMMMMMMMMMM sounds really good. Does it have a little kick? Is it supposed to be flank steak or blank???? Not real up on meat cuts.
    I think we’ll have to try this at my house.

  • January 29, 2009 by cookerycontent


    This version has a mild kick. My youngest cookery helper measured the chili powder and he was precise in not adding any extra. He prefers the mild side of chili. You can try beef blank, as I recommended, but you’ll have better luck with beef flank! It will tenderize after cooking. The flank is a tougher cut of meat than sirloin and other premium choices, but if you can allocate the necessary cooking time, save your pennies and try the flank. Thanks!

  • January 29, 2009 by cookerycontent


    Laila . . . your Musakhan recipe rocks. Bookmark it, friends!

  • January 29, 2009 by limeandlemon


    Thanx Cookerycontent .. let me know when u try it out .. and stay in touch 🙂 .. Laila

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