Smiling Armadillo Texas Chili
Source of Recipe
the web
List of Ingredients
2 cups chopped onion (2 medium)
*1 1/2 Tbl minced garlic (4 large cloves)
*1 1/2 pounds well trimmed meat, we recommend round or chuck steak (pot roast) or lean ground beef
*1 14oz can diced tomatoes
*1 14oz can beef broth
*1 1/2 cups chopped green pepper (2 medium)
*1 Tbl brown sugar
*1 tsp salt (if desired) & 1/4 tsp black pepper
*2 14oz cans beans (red, pinto, kidney or black beans - We like a combination of 2)
Recipe
True Texans, no beans, Ever!
Directions: Heat a large, heavy pot (non-aluminum interior). When hot, coat with oil and add onions, garlic and chili meat trimmed of all visible fat and cut into dime-sized pieces, add salt and black pepper to taste. Cook, stirring constantly, just until meat is no longer pink. Stir in "Smiling Armadillo" Texas Chili Recipe mix, diced tomatoes, beef broth, brown sugar and chopped green pepper. Bring to a boil, reduce heat to a low simmer, cover and simmer for 2 1/2 hours, stirring occasionally. Add drained & rinsed beans of your choosing (unless you're Texan) and simmer for an additional 1/2 hour to 1 hour. The chili has a nice little bite, but if you like more heat add as much of the "Fire" Pak as you like (be careful, or your ears might fall off!). Remove the cover for last 1/2 hour of cooking, stirring frequently, do not scorch. Adjust salt to taste and serve with your favorite chili fixins' or try one of our suggestions.
NOTE: If using ground beef - brown and drain it seperately and then continue with the recipe. Also try using turkey, chicken or pork.
Easy Cook Variation: Forget most of what you just read and throw everything into a crock-pot, give it a good stir, plug it in and go entertain yourself for 10-12 hours!
Hot and Spicy Chili Variations:
OLD MEXICO CHILI: Decrease meat to 2 pounds and add 1 Tbl unsweetened cocoa powder with the Chili Mix. Add the "Fire" Pak and 1/2 cup sliced jalapenos. Garnish with pico de gallo, cilantro and Chihuahua cheese.
SOUTHWESTERN CHILI: Decrease meat to 2 pounds, choose pinto & black beans, add 1/2 "Fire" Pak, garnish with salsa, cilantro, sour cream and sliced jalapenos and/or habaneros peppers.
LOUISIANA BAYOU: Decrease meat to 2 pounds, add 1/2 pound andouille sausage, add "Fire" Pak - use dark red kidney beans, last 1/2 hour of cooking add 1 cup fresh, coarsely chopped tomatoes, garnish with shredded cheese.
The following suggestions are milder and sweeter:
*First, add 1/2 cup ketchup with the tomatoes, then:
MIDWESTERN CHILI: Use lean ground beef & serve with chopped onions, shredded cheddar cheese & a dollop of sour cream.
CINCINNATI CHILI: Use lean ground beef & add 1/2 tsp cinnamon, 1/2 tsp allspice with the tomatoes, use kidney beans & serve over cooked spaghetti with a sprinkle of parmesan cheese.
WISCONSIN CHILI: Substitute beer for beef broth, add 2 Tbl butter at the end of cooking and serve with lots of shredded jack and cheddar cheeses & a dollop of sour cream.
VEGETARIAN CHILI: omit meat, substitute vegetable broth, add beans - in addition to onions & green peppers, add 1 cup of uncooked couscous or rice, plus a total of 3 cups of diced, mixed vegetables of your choice (zucchini, carrot, celery, potatoes, turnips) cook until vegetables & grains are tender, about 45 minutes, add salt, pepper and "Fire" to taste.
If you have time, prepare the chili a day ahead. Like any stew it is even better the 2nd day. ENJOY!!
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