Texas Chili
"A very spicy chili with beans. Great comfort food when cold weather sets in. I generally serve with saltine crackers and a tossed green salad that has lots of tomatoes and avocados."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 3 lbs chili-style ground beef
- 1 cup water
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon paprika
- 3 garlic cloves
- 1 (15 ounce) can tomato sauce
- 3 tablespoons chili powder
- 2 onions, chopped
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 dried japanese pepper (also known as Japones, Jap or Oriental Hot Pepper. I buy Fiesta brand)
- 3 (15 ounce) cans ranch style beans (not drained)
directions
- Sear chili meat and add remaining ingredients except Jap pepper.
- Simmer for 1 hour and 15 minutes.
- Add Jap pepper and beans, undrained beans.
- Simmer an additional 30 minutes.
- If the chili needs thickening mix 2 T flour with a little water, and add stirring constantly.
- Adjust the heat of the chili according to how long the pepper is simmered with the chili.
- For mild, omit completely.
- For extremely hot, add at the beginning.
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Reviews
-
Thanks for your review Suzy. I can certainly appreciate your point about the peppers. I was born and raised in Texas and still live in the Lone Star state today. I have jalapenos and chili petins growing in my yard. I just prefer the heat of the jap peppers. I even prefer it to habaneros. Just a matter of preference, kinda like the beans/no beans issue. Although I don't usually thicken my chili, I do like your idea of adding the flour after browning. I'm gonna try that. That one thing about this board, I've gotten so many great tips and recipes! -
Sorry, Cindy, but no self-respecting chili from Texas would have oriental hot peppers in it. In Texas, we use Jalapeno peppers and lots of 'em! You have a good basic recipe, but I would leave out the paprika and increase the chili powder to 4-5 tablespoons. Also, to avoid a "pastey" tasting chili, don't add thickner at the end. I usually sprinkle 2-3 tablespoons of flour into the meat after it has browned and after draining most of the grease. Continue browning the meat and stiring the flour into it well. That way, the flour will absorb any leftover grease. Then add your tomato sauce and adjust your thickness with water or beer.
