It was well-known throughout Texas during the late 1800’s that the Dallas County Jail served up the very best chili any rowdy cowpoke ever tasted. This recipe is based on the original recipe and it is so easy to make. Sauté chili-ground meat until all the pink is gone. Add 2 ½ cups of water per pound of meat and simmer until meat is tender (45 minutes). Add one (1) ounce of Jailhouse Chili Mix per pound of meat and simmer for about 30 minutes. Thicken with batter-like mix of masaharina and water (some chefs prefer a mix of ½ cornmeal and ½ flour) until desired thickness is achieved. Of course, you can add beans, tomatoes, onions, substitute beer for water, do you own thing!


Packed in 2.5 lbs. Bulk Packs / 10 lb. case