No self-respecting Texican would ever put mushrooms or beans in chili. You can serve chili with beans, but never Beans in chili.
Ingredients:
The easy way is to use Wick Fowler’s Two Alarm Chili Mix, I have never been able to make it better myself.
However, you can duplicate it yourself if you are averse to buying a pre-packaged mix:
- 2 lbs ground beef, ground for chili (I prefer a mixture of Venison and Wild Hog/fat back myself)
- 1 (8 ounce) can tomato sauce [1]
- 2 cups water
- 2 teaspoons paprika
- 4 teaspoons cumin
- 1 tablespoon dried onion flakes [2]
- 1?4 teaspoon garlic salt
- 1?2 cup chili powder [3]
- 1 teaspoon ground red pepper
- 2 tablespoons masa harina flour
- 1?4 cup hot water
Directions
- Brown beef in a Dutch oven; drain.
- Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
- Cover and simmer for 30 minutes, stirring occasionally.
- Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
- Add masa mixture to chili.
- Cover and simmer another 15-20 minutes.
- This makes TRUE Texas Chili.
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Useful Recipe and Cooking Links Submitted by T.A.:
Southwestern Style Eggrolls [4] (Life with the Crust Off) These are absolutely delicious!
Barn Dance Bean Dip [5] (Kudos Kitchen by Renee) Tasty side dish with crunchy tortilla chips or as an alternative filling for the eggrolls linked above!
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail [6]. Thanks!