Larry's Longhorn Chili
Source of Recipe
Brooks
List of Ingredients
1 Tbsp. canola oil
1 1/2 cups roughly chopped onion
3 lbs. ground round
6 tsp. chili powder
1 can (16 oz.) whole peeled tomatoes, quartered
1 can (6 oz.) tomato paste
1/2 cup seeded and diced poblano pepper
1 small habanero pepper, seeded and minced
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin
1/2 tsp. Tabasco sauce
1 tsp. salt
2 Tbsp. paprika
2 tsp. oregano
2 cans (15.5 oz. each) Brooks Mild Chili Beans in Chili Sauce
1 tsp. unsweetened cocoa powder
1 tsp. garlic powder
1 tsp. chopped fresh cilantro
1 cup diced onion
Recipe
In large frying pan, heat oil and brown onions; drain and add to soup kettle. In the same frying pan, brown ground round and chili powder breaking meat to approximately 1” pieces while browning; add to soup kettle.
Stir in tomatoes, tomato paste, poblano peppers, habanero peppers, crushed red pepper, cumin, Tabasco, salt, paprika, oregano, chili beans, cocoa, garlic powder, cilantro and diced onion. Bring to a boil over high heat; reduce heat and simmer 1 hour.
Cooks Note: Chili can be served over baked potatoes and topped with sour cream and cheese.
Cooks Note: For extra hotness, add another habanero and poblano pepper, ½ teaspoon Tabasco, ½ teaspoon crushed pepper and 6 teaspoons chili powder.
Process Services Leader, Larry Kemp, tantalizes the taste buds with his Texas Longhorn Chili recipe that he acquired from his many travels.
Makes 20 servings
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