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Charmed Texas Chili


INGREDIENTS
  1. 5 1/2 lbs Beef, Coarse Ground for Chili
    2 medium-large onions, finely chopped
    6 New Mexico Chili pods
    6 De Arbol Pepper pods
    2 tablespoons Adams brand Oregano in 1 cup of water tea
    12 cloves of garlic, pressed
    12 rounded tbsp. Adams brand Chili Powder
    2 tbsp. Adams brand Ground Cumin
  2. 1 teaspoon Adams brand Cayenne Pepper
    1/2 teaspoon sugar
    1 15-oz can Hunts Tomato Sauce
    2 tablespoons Tarragon White Wine vinegar
    2 1/2 teaspoons Cholula sauce
    Black pepper and Salt to taste
    1/2 cups chili water (water leftover from boiling the dried peppers)
DIRECTIONS
  1. Remove stems and seeds from chili pods. Place chili pods in saucepan, cover with about 1 1/2 cups of water, and boil for 30-40 minutes. Mash the larger chili pods through a sieve to remove membrane.
  2. Make a paste of the pulp. Chop up the softened smaller peppers and add to the chili paste. DO NOT THROW OUT THE WATER. Hold for later.
  3. Make a "tea" of the oregano leaves by brewing in 1 cup of boiling water. Strain the "tea" and set aside.
  4. Brown meat 1 pound at a time, seasoning with black pepper. Brown onions along with the meat. Use slotted spoon to remove meat and onions to your chili cooking pot as it browns. Crush garlic cloves.
  5. To the meat mixture add the garlic, chili powder, cayenne powder, cumin, sugar, oregano "tea," and vinegar, and Cholula sauce. Cook for 5 minutes on medium heat, stirring constantly.
  6. Add the chili paste, chili water, and tomato sauce to the pot. Mix thoroughly. Reduce heat and simmer covered, stirring occasionally, for about 2 hours.
  7. Dish up a steaming bowl of chili with homemade corn tortillas on the side.
  8. Recipe by Jacci Howard Bear

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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