Texas Red Chili - With Beans
From mtrevino57 16 years ago
- 120 minutes to make
- Serves 12
I created this recipe by emptying the freezer prior to a move, hence the 3 different types of meat, and it turned out to be a favorite. In fact I have entered it in many of the Chili Cook-offs at various Offices and have always finished "in the money" ;-)
Ingredients
- 1 pound of ground beef(85% lean) shopping list
- 1 pound stew meat cut into 1-inch cubes shopping list
- 1/2 pound pork cut into 1-inch cubes. shopping list
- 1 full head of garlic(ping pong ball size) or half head elephant garlic (golf ball size) shopping list
- 1 tennis ball sized white onion diced shopping list
- 1 1 oz(28 grams) packet of chili powder shopping list
- 1 ~15 oz. can pinto beans(drained)~15 oz can shopping list
- 1 ~15 oz. can red beans(drained) ~15 oz can shopping list
- 1 ~15 oz. can black beans(drained)~15 oz can shopping list
- 1 ~15 oz. can stewed tomatoes(Mexican style-Mild chili and Mexican seasoning) shopping list
- 1 8 oz can of tomato sauce. shopping list
- For a "Medium" chili shopping list
- 4-5 thumb size jalapeno peppers(about .20 lb) - diced shopping list
- 6-8 serrano chili peppers(about .09 lb)-diced shopping list
- For a "Hurt ME" chili double the above amounts of chili peppers shopping list
How to make it
- 1.) Peel and dice the garlic and place in a large dutch oven.
- 2.) Chop the onion and add to the garlic. Add a enough water to
- cover the garlic/onions and cook til the onions are translucent.
- 3.) Add the ground beef, stew meat, and pork and cook until the
- the meat has been browned.
- 4.) Add the beans, stewed tomatoes, and chili powder.
- 5.) Add enough water to cover the meat and beans.(about 2 cans, or 30 oz.) and stir to blend the chili powder. Cover the dutch oven and simmer for about an hour.
- 6.) After about an hour, add the diced jalapeno and serrano chili peppers and the 8-oz can of tomato sauce.
- 7.) Stir to blend and simmer for an additional hour to hour and a half.
- 8.) While cooking, you may need to add water to maintain the consistency, If you like stew-like chili you can remove the lid
- and allow some of the water to cook off. If you like your chili thinner,
- keep it covered.
- The slower you can cook this, the better it is, the meat will have time to soften up.
People Who Like This Dish 6
- momo_55grandma Mountianview, AR
- huck Gary, IN
- fairymagnet Ellensburg, WA
- segubs Porter, TX
- aquinones Lancaster, CA
- mtrevino57 Austin, TX
- nickgrieve Auckland, NZ
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The Rating
Reviewed by 1 people-
think will cut down on the peppers the rest sounds good thanks high5
momo_55grandma
in Mountianview loved it
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" It was excellent "