No self-respecting Texican would ever put mushrooms or beans in chili. You can serve chili with beans, but never Beans in chili.
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
- 2 cups water
- 2 teaspoons paprika
- 4 teaspoons cumin
- 1 tablespoon dried onion flakes
- 1⁄4 teaspoon garlic salt
- 1⁄2 cup chili powder
- 1 teaspoon ground red pepper
- 2 tablespoons masa harina flour
- 1⁄4 cup hot water
- 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 (Life with the Crust Off) These are absolutely delicious!
Barn Dance Bean Dip (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. Thanks!