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Saturday, July 23, 2011

Damn Good Chili

In Texas, we make the very best chili.  I have had it all over the US.  In the Southwest, they put cocoa powder in it.  In the north, they served it with spaghetti noodles and a butt load of mild chili powder.  In the South, it was good...but in Texas it is the BEST!!  Don't skimp on any of the recipe I am about to lay out here because it won't taste right.  And in Texas we know how to make our chili!!

 Slow Cooker Family-Favorite Chili

1 sweet onion chopped
1 Poblano pepper, chopped
4 cloves of garlic, chopped
1 ½ lbs lean ground beef
2 T Goya Olive Oil
1 ½ tsp McCormack’s Mediterranean Sea Salt
½ tsp freshly ground pepper
3 – 4 T chili powder
2 T Fiesta brand Carne Guisada powder
3 cans Bush’s Chili Beans or pinto beans
1 can Rotel
1 tall can of Tecate Beer (you need to use a Mexican beer...but Tecate tastes the best in the chili)

Saute onions and peppers in oil until tender.  Add garlic right before it is done.  Mix salt and pepper into meat.  Add meat to the onions and peppers and brown well.  Add the chili powder and carne guisada powder to the meat and stir well until all the meat is covered.  Add the remaining ingredients and stir well.  Let it simmer for at least 30 minutes to an hour on the stove to let the beer permeate the chili.

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