Monday, October 25, 2010

Texas Chili

I know Chili is a personal thing.  Everybody has their own way of doing it.  Beans or no beans, spicy or mild.  But no matter how you like it, you've got to have chili when the weather turns cool.

Unfortunately, the weather hasn't turned cool here.  So we decided to make our own little cookout and not heat up the house.  We moved it outside to the grill.  I don't use the burner often, other than frying on it so grease doesn't splatter everywhere.  It was a nice day so Charlie and I thought we would spend some time in the back yard.

Here's our take on Texas Chili:

Prep time:  15 minutes
Cook Time:  1 hour 15 minutes

What you need:
2 pounds ground beef
2 pounds Italian sausage
2 large onions, chopped
3 garlic cloves, minced
1 tsp red pepper flakes
1/4 cup chili powder
1 tablespoon Italian seasoning
2 tablespoons all purpose flour
1 teaspoon salt
1 tablespoon sugar
2 (28 oz cans) whole tomatoes, broken up
2 (16 oz cans) dark kidney beans
1 (16 oz can) light kidney beans
Cheddar Cheese

Here's what you do:
Crumble the beef and sausage.  Put them along with the onion and onion in a cast iron dutch oven.

Wait until the meat is cooked through and the onions are tender.   Have a beer while you wait, the parts takes awhile because there is a lot in that pot.  And you know the more you watch it, the longer it is going to take.

After that's done, if there is a lot of grease, please drain it at this time.  Add the red pepper flakes, Italian seasoning, flour and sugar.  Combine.Cover the pot and simmer for about 30 minutes, stirring every now and again so it doesn't stick.

Next, add the tomatoes and beans.  We have played around with the seasoned tomatoes and even used Rotel before.  Like I said, Chili is a very personal thing.  Find what works for you and stay with it.  Taste for seasoning.  Cover and let it simmer for 30 minutes.

Now, you are ready for another beer and to make cornbread or whatever else you think goes with chili.


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