Recipe

Texas Red Chili - With Beans Recipe

	Mtrevino57 / All my dishes 2 years, 5 months ago 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" ;-)... More Prep:30m Cook:120m Servings:12	Mtrevino57
	texas chili

Does this look good? Yeah! / Nope

Fans

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Ingredients

1 pound of ground beef(85% lean)

1 pound stew meat cut into 1-inch cubes

1/2 pound pork cut into 1-inch cubes.

1 full head of garlic(ping pong ball size) or half head elephant garlic (golf ball size)

1 tennis ball sized white onion diced

1 1 oz(28 grams) packet of Chili Powder

1 ~15 oz. can pinto beans(drained)~15 oz can

1 ~15 oz. can red beans(drained) ~15 oz can

1 ~15 oz. can black beans(drained)~15 oz can

1 ~15 oz. can stewed tomatoes(Mexican style-Mild Chili and Mexican Seasoning)

1 8 oz can of tomato sauce.

For a "Medium" Chili

4-5 thumb size jalapeno peppers(about .20 lb) - diced

6-8 serrano chili peppers(about .09 lb)-diced

For a "Hurt ME" Chili double the above amounts of chili peppers

Directions

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.

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