TEXAS CHILI.- Sometimes you just need to have it!

 

Texas Chili.- Easy, economical, fast and easy dish everyone will love! There is something about Chili that hits the right spot, a comforting and familiar flavor...

I've tried so many different recipes for Chili, from Turkey / Chicken / Vegetarian / Vegan / Steak / Ground Meat with or without beans. Why so many versions? Due to my Private Chef Clients that I've had over time and their requirements many types were needed and I can attest that they're all great....

Yesterday we really wanted some Chili so I went along and made this:

Ingredients you will need:

2 Tbl Oil

1 Yellow Onion, chopped

2 tsp salt (can be more or less, your choice)

2 lbs Ground Beef (or equivalent protein of your choice)  

2 Poblano Peppers, roasted, seeded and peeled, chopped

1 Red Bell Pepper, roasted, seeded, peeled, chopped

5 - 7 Garlic cloves, chopped (can be more or less, your choice)

3 Tbl Chili Powder (I used Spanish Chili Powder, use your favorite, more or less)

2 tsp Cumin, powdered (more or less, you seeing a trend here, I'll explain)

2 tsp Ground Pepper, fresh ground

1/2 tsp Cayenne Pepper (you can use any type of chile, your choice)

1 tsp Ground Oregano (more or less)

1 15oz can Fire Roasted Tomatoes (I used 6 fresh tomatoes roasted in the oven)

1 6oz can Tomato paste

2 cups Chicken / Beef / Vegetable broth

2 cups Beans (can be canned 16 oz or home made your choice of beans)

Here's the procedure to cook:

1-    In a large pot, add the oil until hot, then add the onion and cook until tender. Then add the ground beef, add the garlic, chili powder, cumin, salt & pepper, cayenne and oregano, mix it all well until the meat is well cooked and to allow the flavors to come together for about 15 minutes. After this time taste it to see if you're on the right track or add more of you want....

2-    Now add the tomato paste, break it up and make sure it's well combined and allow the tomato paste to cook well, 5 - 10 minutes.

3-    Add the roasted tomatoes and break them up with your spoon or whatever works so they become pieces, you want their juice to combine with all the other ingredients.

4-    Look at the texture of the chili, do you like it liquid or not so much, you have 2 cups of stock but I only used 1 cup for a texture we liked. See #5 first

5-    Add the beans if you're using any, you can add the bean liquid instead of the stock if you want in place of the stock or half and half.

6-    Now let the chili cook for about 10 minutes and taste it. Adjust all the seasonings until you get it perfect for YOU.

NOTE:   Naturally, like always with all my recipes, changes, additions and deductions apply. This is a dish for YOUR family so you choose, ok? Use this as a base recipe....

As far as changes or additions I made, here's what I did on the fly:

-    I added the vinegar from a can of Jalapeño Peppers to give it some zing. It was a small can so I added about 1 - 2 Tbl white vinegar at the end and it was perfect.

-    I added more Cayenne Pepper but it was only slightly spicy but enough.... feel free to add any hot sauce you like, always less since you can always add more....

Once a little time passed, while I was doing the dishes, Rene came to the kitchen, the aroma brought him, he's my official taster and he declared it Perfect! YUM!!!

Served it with Cheddar Cheese and Sour Cream. I also made the Cast Iron Cornbread on the side.   What a perfect ending to the day and it hit the right spot....

I hope you will try this recipe, as you can see it's simple and quick so great for any day of the week or you can make a big pot for everyone to enjoy. This makes about 4 good servings

Enjoy!!