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
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.