Everyone raves about this chile recipe...
Texas Chile
2 pounds of ground chuck
1 med tomato, chopped
2 lg onions, chopped
3 lg cloves of garlic, minced
2 16 oz cans kidney beans, undrained
1 16 oz can whole tomatoes, undrained and chopped
1 8 oz can tomato sauce
2 8 oz can Rotel (hot)
2 cups of water
2 tblsp of chili powder
2 tsp of garlic salt
1 1/2 tsp of ground cumin
1 tsp pepper
1/2 tsp red pepper
1/4 tsp hot sauce (tabasco)
Cook the chuck, onion and garlic on med/high heat until meat browns and onion is tender. Drain. Stir in beans and the next 10 ingredients. Bring to a boil, reduce heat and simmer, uncovered for one hour - stirring occasionally.
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This is a friends of mine original recipe, and everyone always requests it at gatherings. When he makes it, he serves it topped with a few fritos and some shredded sharp cheddar cheese and some chopped green onions.
My personal favorite way to have chili is to serve it with a lettuce sandwich - cut diagonally - so you can dip it. (White bread, butter & iceberg lettuce). That, I believe, is an old Iowan tradition. I can't get anyone else around here to try it - go figure!
Enjoy,
Legs |
