ed's texas chili con carne
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.
prep time
30 Min
cook time
4 Hr
method
---
yield
4-6 serving(s)
Ingredients
- 2 lbs pounds meat( deer, cow, elk, bear what every you got)
- 1/2 teaspoon salt (can be left out if on low sodium)
- 2-28 oz cans tomatoes, crushed
- 1 tablespoon cumin
- 1/2 cup chili powder
- 1/2 tablespoon crushed garlic
- 1/2 tablespoon oregano, dried
- 1 tablespoon dried minced onion
- 1/2 teaspoon paprika
- 1/2 tablespoon cayenne pepper (adjust to your taste)
- 1 medium yellow onion diced
- 1 large bell pepper diced
- 3 tablespoons pickled jalapeno peppers (adjust to your taste )
- 1-10 oz can rotel tomatoes ( i use hot but original is fine)
- 1 tablespoon mesa flour
How To Make ed's texas chili con carne
-
Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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