 Great Recipe from Stan ( The Texas Chef ) - I made this recipe today!! AWESOME and RAVE REVIEWS over here!!! Make sure to stop by his page! Diane
TEXAS RED CHILI ..."The recipe that I am including here is for what is normally called “Texas Red” and yes I do add pork. Some will say that is not true Texas red and they may be right, but I was raised on a real working Texas cattle ranch in the heart of Texas and we put pork in our chili. The point that I am trying to make, is there are literally thousands of recipes for chili and I don’t really believe that any one is necessarily better than the other. No matter how you make it...Chili is good... So with all of that being said …..Let’s make some chili..." Stan TEXAS RED CHILI 1 POUND GROUND BEEF 1 POUND GROUND PORK 1 POUND DICED STEW MEAT 1 LARGE DIED BELL PEPPER 1 LARGE DICED YELLOW ONION 1 8 OZ.CAN TOMATO SAUCE 1 8 OZ. CAN DICED TOMATOES 1 TABLESPOON TOMATO PASTE ¼ CUPS CHILI POWDER ¼ CUPS GROUND CUMIN ¼ CUPS GRANULATED GARLIC 1 TABLESPOON PAPRIKA 1 TABLESPOON ANCHO CHILI POWDER 2 JALAPENO MINCED FINE 3 CUPS WATER 1 CUP BEEF BROTH 1 ½ CUP FLOUR OR MASA CORN FLOUR IN A LARGE POT PLACE GROUND BEEF, GROUND SAUSAGE AND STEW MEAT AND BROWN. ADD FLOUR AND STIR COMPLETELY. ADD ALL OTHER INGREDIENTS AND SIR TO COMBINE REDUCE HEAT AND SIMMER UNCOVERED FOR ABOUT 1 ½ HOURS STIRRING OCCASIONALLY. IF MIXTURE BECOMES TOO THICK ADD MORE BEEF BROTH ADJUST SEASONINGS AND SALT AND PEPPER TO TASTE The only difference I did - I browned all the meat, sprinkled with flour and then added everything to my SlowCooker - on high for 5 hours Recipe by: The Texas Chef Photo by: Diane Baker for Canning and Cooking at Home |
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