Orville's South East Texas Chili

  1. 3 pounds ground beef
    1 3/4 cups red onion -- chopped
    1 cup red or green bell pepper -- chopped
    1 tablespoon minced garlic
    1 can rotel tomatoes
    1 can diced tomatoes -- 15 oz
    1 can green chiles -- 4.5 oz
    1 can tomato paste
    4 tablespoons chili powder
    4 tablespoons cumin
    1 tablespoon basil
  2. 1 tablespoon Cajun seasoning
    2 cans tomato sauce (15oz cans)
    2 tablespoons Worcestershire sauce
    1/2 teaspoon cinnamon
    salt and pepper -- to taste
    3 cups water
    1/4 cup flour
    1/4 cup olive oil
  1. In a dutch oven or other larger pot brown the meat with the onions, bell pepper, and garlic. Add a little olive oil if needed when browning the meat.
  2. Add the rotel and diced tomatoes, tomato sauce, green chiles, and all of the seasonings. Now add the water.
  3. Add 1/4 cup of olive oil to a hot skillet and stir in 1/4 cup of flour. Cook over medium high heat until the mixture has a nice caramel color.
  4. Let cool slightly and then add to the chili pot. Bring chili to a boil and cook for about 30 minutes, then reduce the heat to low and simmer for about 3 hours.
  5. Serve over rice and top with grated cheese.
  6. Makes 10 servings
  7. Recipe by Good Eats of Texas

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