Sixto's Texas Chili
1 pound bacon, cut in 1/4-inch strips
3 to 4 pounds chuckeye steak, cubed
6 to 8 jalapeno peppers, cut into slices
1/2 bell pepper, chopped
1 large onion, chopped
1 teaspoon minced garlic
1 28-ounce can Ro-Tel tomatoes
2 15-ounce cans pinto beans
2 16-ounce cans dark red kidney beans
1 8-ounce can sliced mushrooms, drained
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon oregano
- In a 5-quart Dutch oven, brown bacon, and then add chuck steak and brown.
- Next add onion and all peppers. Cook on medium heat for 10 minutes.
- Then add all other ingredients and simmer 30 to 45 minutes.
- Serve with Mexican cornbread.