|Charmed Texas Chili|
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 tablespoons Adams brand Chili Powder
2 tablespoons Adams brand Ground Cumin
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
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. Make a paste
the pulp. Chop
up the softened smaller peppers and add to the chili paste.
DO NOT THROW OUT THE
Hold for later.
Prep Tip: Get some help in the kitchen. While one helper chopped onions and
another was browning the meat and I was measuring
ingredients and supervising
Make a "tea" of the oregano leaves by brewing in 1 cup of boiling water. Strain
the "tea" and
Brown meat 1 pound at a time, seasoning with black pepper.
Brown onions along with the meat. Use slotted spoon to remove meat and
cooking pot as it browns.
Crush garlic cloves. If you don't have a garlic press, chop and crush with a
knife but make sure
it's well crushed.
To the meat mixture add the garlic, chili powder, cayenne powder, cumin,
and vinegar, and Cholula sauce. Cook for 5 minutes on
medium heat, stirring
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.
(Alternatively, put it
all in a slow cooker
and simmer all day long or overnight -
add a little extra liquid.)
Serving suggestion: Dish up a steaming bowl of chili with homemade corn
tortillas on the side.
I'd never made tortillas before but these were super easy with an instant masa
mix. I used Maseca brand (from Azteca Milling, a Texas company). A nice
This Charmed Chili was just right in texture and heat, according to my official
team of judges. (The homemade tortillas were a big hit too.)
Recipe by Jacci Howard Bear