In the early ’80s, I lived in Texas. I had eaten chili before, but nothing like the Texan variety. Wow, was I ever hooked. I learned to embrace all things Tex Mex. Before then, my favorite ethnic food was Italian, but Tex Mex has taken the number two slot of favorites. This recipe is easy to prepare and freezes beautifully. Give it a try and let me know if you like it. Be advised, this one is spicy. If you aren’t a hot and spicy fan, tone down the peppers to suit you.
Texas Chili Recipe
Serving Size : 10
2 Lbs. Ground Chuck, browned and drained
3 Cloves garlic minced
1 Large onion chopped
29 Ounces Tomato Sauce
56 Ounces Whole Tomatoes, Canned with Liquid
32 Ounces Pinto Beans with Liquid
2 Tbs. Cayenne Pepper
1 tsp. red pepper flakes
1 Tbs. Chili powder
1 tsp. Beef Bouillon
1 Tbs. Oregano, Dried
2 Tbs. Janes Krazy Mixed Up Salt
1. Brown the ground chuck in an 8 quart stock pot and drain off the fat.
2. Add the chopped onion and garlic, but do not brown it.
3. Add the tomato sauce.
4. Chop the tomatoes and remove the stem end and add to the pot.
5. Add the pinto beans and liquid.
6. Add the spices.
7. Put the lid on the stock pot and simmer on low for one and one half
Nutrition (calculated from recipe ingredients)
Calories From Fat: 77
Total Fat: 8.5g
My Points: 7.37
Make sure that you have your choice of cool beverages when you serve this. You’re gonna need em.