ed's texas chili con carne
(1 rating)
This has been a work in progress over many years. But this is pretty much what I stick close to now. I brought this to the Chili Diner Meeting the FAAN had a few months back. As for the meat I like to use deer meat that I soak in milk to get the gamy taste out of. You can use what you like. You will notice that I omit beans, you may add then if you wish.
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(1 rating)
yield
4 -6
prep time
30 Min
cook time
4 Hr
Ingredients For ed's texas chili con carne
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2 lbs lbmeat( deer, cow, elk, bear what every you got)
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1/2 tspsalt (can be left out if on low sodium)
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2-28 oz cantomatoes, crushed
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1 Tbspcumin
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1/2 cchili powder
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1/2 Tbspcrushed garlic
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1/2 Tbsporegano, dried
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1 Tbspdried minced onion
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1/2 tsppaprika
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1/2 Tbspcayenne pepper (adjust to your taste)
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1 mdyellow onion diced
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1 lgbell pepper diced
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3 Tbsppickled jalapeno peppers (adjust to your taste )
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1-10 oz canrotel tomatoes ( i use hot but original is fine)
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1 Tbspmesa flour
How To Make ed's texas chili con carne
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1Pound the meat with a mallet and cut into 1 inch cubes. In a dutch oven or stew pot brown the meat. Pour off any grease.
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2Add remaining ingredients except mesa flour and bring to a boil.Lower heat to a simmer and simmer covered for one hour or until meat is tender.
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3Mix mesa flour with warm water until it is able to flow , just not too thin. Stir into chili to tighten . Simmer 30 more min.
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4This can also be done in a crock pot or slow cooker. Just brown the meat on the stove first and then cook on low or auto for 4-6 hours. You need to watch every couple of hours and add a little water as needed. Stir in the mesa mix cook 30 more minutes
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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