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Houston Tex-Mex Chili




Source of Recipe


WPCO


List of Ingredients




3 lbs. Fresh Chorizo Sausage*
1 Large Onion, chopped
3-4 Cloves of Garlic, minced
1 28 oz. can of Crushed Tomatoes
2 14 1/2 oz. cans of diced Mexican Tomatoes
2 4 oz. cans of Chopped Green Chilies
1 15 oz. can of Pinto Beans, drained and rinsed
2 15 oz. cans of Black Beans, drained and rinsed
1 12 oz. bottle of Corona Mexican Beer (not light)
2-3 Hot Chili Peppers, chopped (optional)**
1 Tab. Chili Powder*
1 Tab. Ground Cumin
2 Teas. Oregano, dried, crushed
1 Teas. Marjoram dried, crushed
1/2 Teas. Paprika
1/2 Teas. Cayenne Pepper
1 Teas. Salt or to taste
1/2 Teas. Freshly ground pepper or to taste

Recipe



Brown sausage, chopped onion, and garlic in a large, heavy saucepan over medium heat. Drain off any excess fat. Combine meat mixture with the remaining ingredients. Over medium high heat, bring chili to a boil. Reduce heat, cover, and simmer for 30 minutes.

Toppings:


Chopped Fresh Cilantro
Shredded Jack or Pepper Jack Cheese
Sliced Green Onions
Chopped Hot Peppers
Tortilla Strips or Crushed Tortilla Chips
**Mexican tomatoes contain jalapeno peppers and the Chorizo is also a spicy sausage. So, depending on how hot you like your chili, you may need to adjust the adding of the hot chili peppers or simply leave them out until you have tasted the chili. I usually leave them out and serve them on the side as one of the toppings, as everyone in my family does not like the chili really hot.