My Texas Chili
By
Sena Wilson
@ceodau
1
My husband and I love good chili in the fall and winter that is easy to make on short notice. This recipe is not too "hot" for your taste buds but can be manipulated for those who want more of a "punch". I also use the leftover chili to make my Tex-Mex Chili Cheese enchiladas (posted on justapinch.com)
Blue Ribbon Recipe
Texas and chili go together like peas and carrots... only in chili form. We love this! 
Rating:
★★★★★ 9 votes5
Comments:
Serves:
4 to 6 people
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
- 3 Tbsp
- bacon drippings
- 3 lb
- ground sirloin or beef chuck meat
- 2 - 6 oz
- cans tomato paste
- 1 - 14.5 oz
- beef broth or beef stock
- 1
- large onion, chopped
- 1 small can(s)
- green chilies (optional)
- 1 - 10 oz
- rotel original diced tomatoes and green chilies
- 1- 8 oz
- rotel zesty tomato and green chili sauce (or tomato sauce of choice)
- 1 Tbsp
- chopped garlic
- 1 tsp
- oregano
- 1 Tbsp
- ground cumin
- 1/2 tsp
- dried basil
- salt and black pepper to taste
- 3 1/2 Tbsp
- gebhardt chili powder
- 1/8 tsp
- hot paprika (optional)
- 3/4 c
- water, plus as needed for adjusted thickness
- pinch of cayenne (ground red pepper) - optional
- grated cheddar cheese or monterrey jack cheese
How to Make My Texas Chili
- 1Heat drippings in heavy large pot over medium heat. Brown meat in drippings, adding chopped onions and garlic.
- 2Combine oregano, cumin, basil, salt, pepper, chili power, and paprika. Add to meat mixture.
- 3Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust hotness to taste, you can add Cayenne for extra "punch". Bring to a boil, then lower heat and simmer, uncovered, for 1 to 2 hours to allow flavors to blend well. Add water as needed if chili becomes too thick for your preference. Note: The chili really is best if cooked for 2 hours for flavors to develop.
- 4Serve chili topped with grated cheese and more chopped onions. Approximately serves 4 - 6 people.
