MY TAKE ON TEXAS CHILI
This recipe has evolved over a number of years from a chili recipe that I think my Mom (Chef PaulaG) got from a *Make a Mix* cookbook. It takes a while to prepare, but I think it's well worth it. It works in the slow-cooker (if you have a big one). You can substitute leftover pulled pork for the ground meat for a tasty variation. I usually serve it over mac and cheese with cornbread. You can freeze this in portions if you are a once-a-month cook.
Provided by Chef Jean Louise
Categories Southwestern U.S.
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Combine all of the beans, tomatoes, tomato sauce, baking chocolate and stout in a very large stew pot and set them to simmer over medium heat.
- Combine all of the dry ingredients (flour through cayenne pepper) in a small dish, mixing well.
- Brown the ground beef with the seasoning mix, drain and add to the pot.
- Saute the peppers, onion and garlic in the pan used to brown the meat over medium heat until onion is translucent and the peppers just begin to brown around the edges, add to the pot.
- Simmer the chili over low heat for at least an hour before serving, the longer the better.
Nutrition Facts : Calories 449.8, Fat 12.1, SaturatedFat 4.9, Cholesterol 59, Sodium 796.3, Carbohydrate 53.1, Fiber 14.3, Sugar 9.2, Protein 33.1
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