ED'S TEXAS CHILI CON CARNE

1
Eddie Mathis

By
@Deepblu505

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
4 Hr

Ingredients

  • 2 lbs lb
    meat( deer, cow, elk, bear what every you got)
  • 1/2 tsp
    salt (can be left out if on low sodium)
  • 2-28 oz can(s)
    tomatoes, crushed
  • 1 Tbsp
    cumin
  • 1/2 c
    chili powder
  • 1/2 Tbsp
    crushed garlic
  • 1/2 Tbsp
    oregano, dried
  • 1 Tbsp
    dried minced onion
  • 1/2 tsp
    paprika
  • 1/2 Tbsp
    cayenne pepper (adjust to your taste)
  • 1 medium
    yellow onion diced
  • 1 large
    bell pepper diced
  • 3 Tbsp
    pickled jalapeno peppers (adjust to your taste )
  • 1-10 oz can(s)
    rotel tomatoes ( i use hot but original is fine)
  • 1 Tbsp
    mesa flour

How to Make ED'S TEXAS CHILI CON CARNE

Step-by-Step

  1. Pound 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.
  2. Add 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.
  3. Mix mesa flour with warm water until it is able to flow , just not too thin. Stir into chili to tighten . Simmer 30 more min.
  4. This 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

Printable Recipe Card

About ED'S TEXAS CHILI CON CARNE

Course/Dish: Beef




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