MY TEXAS CHILI

My Texas Chili image

Provided by Sena Wilson

Categories Chili

Time 1h20m

Number Of Ingredients 18

3 Tbsp bacon drippings
3 lb ground sirloin or beef chuck meat
2 - 6 oz cans tomato paste
1 - 14.5 oz beef broth or beef stock
1 large onion, chopped
1 small can(s) green chilies (optional)
1 - 10 oz rotel original diced tomatoes and green chilies
1- 8 oz rotel zesty tomato and green chili sauce (or tomato sauce of choice)
1 Tbsp chopped garlic
1 tsp oregano
1 Tbsp ground cumin
1/2 tsp dried basil
salt and black pepper to taste
3 1/2 Tbsp gebhardt chili powder
1/8 tsp hot paprika (optional)
3/4 c water, plus as needed for adjusted thickness
pinch of cayenne (ground red pepper) - optional
grated cheddar cheese or monterrey jack cheese

Steps:

1. Heat drippings in heavy large pot over medium heat. Brown meat in drippings, adding chopped onions and garlic.
2. Combine oregano, cumin, basil, salt, pepper, chili power, and paprika. Add to meat mixture.
3. Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust hotness to taste, you can add Cayenne for extra "punch". Bring to a boil, then lower heat and simmer, uncovered, for 1 to 2 hours to allow flavors to blend well. Add water as needed if chili becomes too thick for your preference. Note: The chili really is best if cooked for 2 hours for flavors to develop.
4. Serve chili topped with grated cheese and more chopped onions. Approximately serves 4 - 6 people.