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T&T Judy's Texas Chili

This makes a lot. You can definitely cut this recipe in half if you want.

TEXAS CHILI

4 lbs meat (2 venison or beef, and 2 pork) *
2 T oil (I use a mild olive oil)
4 cloves garlic, finely chopped
4 large onions, chopped (I use white)
2 bell peppers, chopped
1 large, red hot pepper (fresh), chopped
and/or jalapenos
and/or serranos
3 cans tomatoes (large size)
1 6oz can tomato paste
1/3 cup chile powder (pure, without salt and other spices)
1 Tbls red wine vinegar
pinch sugar
1-1/2 Tbls salt
1-1/2 tsp cumin
1 tsp Mexican oregano (crumble in your hands to release the oils)
1/4 tsp black pepper
pinch allspice
smaller pinch cloves
1/2 cup strong black coffee

Saute onions, garlic and peppers in the olive oil. Remove from pan. In same pan, brown meat. Drain off excess fat and return onion mixture to the pan. Add spices and salt, stir and cook a minute or so to blend in the flavor. Add everything else except the coffee.

Cook slowly for several hours

You may want to add a little water from time to time, depending on the consistency you want.

Add the coffee the last 30 minutes. Taste, adjust seasonings – you may need more salt.


* I use 2 pounds coarsely ground beef (or venison, or elk, or antelope—my son-in-law hunts) and
two pounds finely cubed pork (use a shoulder or something with a little fat. Trim most of the fat off, but leave a little for moisture.) You can even put a little ground turkey in if you want.

Note: The amount of jalapenos you use depends on how hot your chile powder is. I usually use one red fresh chile (if I can find it) and one jalapeno. This will make a mild- to medium-hot chili. Be sure to simmer slowly for several hours until everything reduces to a thick brown consistency. This is better the second day.

 
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