Basic Texas Style Chili
Source of Recipe
bigoven.com
Recipe Introduction
original poster notes: Super easy and very tasty. Excellent over rice or as a stand-alone more "soup" style. Also very good on hot dogs. The key to taste on this one is using high quality ingredients -- most importantly the chili powder. We're big Penzeys fans. The longer you can let it simmer, the more blended and smooth the flavors will be.
List of Ingredients
2 pounds ground beef extra lean
3 tablespoons vegetable oil
1 each onion medium, diced
1 each red bell pepper chopped
3 cloves garlic minced (or 1/2 teaspoons garlic powder)
1/2 teaspoon black pepper fresh finely ground
1 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
1 teaspoon crushed red pepper ; adjust up or down to dial in the right amount of heat for you
3 tablespoons chili powder
3 cups water
2 jars Pace Picante Sauce 16 oz each
2 cans crushed tomato 16 oz each
2 teaspoons Salt Recipe
Brown beef in a thick-bottomed kettle. Add onions to browned ground beef. Sautée for 4-5 minutes, stirring often. Add red bell pepper and garlic continuing to cook 2-3 more minutes. Add black pepper, ground cumin, chipotle, crushed red pepper, and chili powder, while continually stirring until spices begin to stick to bottom of kettle and brown (about 30-45 seconds). Quickly add water, Picante Sauce, tomatoes, and salt. Stir. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.
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