Hot Texas Chili
Created by Frankie Rowland • Down to Earth MarketsServes: 6 – 8 • Course: Meat, Poultry Seafood Entrees • Season(s): Summer, Fall
Ingredients
- 2 tablespoons Olive Oil
- 2 Onions
- 2 Garlic cloves, sliced
- 2 pounds Ground Beef
- 2 cups Beans, ready to eat
- 2 pounds Tomatoes, diced
- 5 tablespoons Chili powder
- 2 Bay leaves
- 3 tablespoons Cumin, ground
- 1 tablespoon Oregano
- 2 teaspoons Salt
- 1/2 teaspoon Basil
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Black Pepper
Instructions
Heat oil in heavy pot or Dutch oven. Brown onions and garlic for 4 minutes at med-high. Add ground beef and cook until browned, about 10 minutes. Drain off fat. Add all other ingredients except tomato paste. You may choose to add the chili powder and cayenne pepper incrementally according to taste. Simmer for a min. of 2 hours. Can be topped with shredded cheese, sour cream and chopped fresh cilantro. This recipe can also be prepared in a crock pot- brown onions, garlic and beef is directed above. Add all ingredients except tomato paste to crock pot. Cook on low for 6 hours. Add tomato paste and cook for an additional ½ hour.
Optional Toppings: cheddar cheese, sour cream, cilantro