Pella Chronicle

March 28, 2014

My Texas Chili

The Chronicle

Pella — 3 Tbsp bacon drippings

3 lb ground sirloin or beef chuck meat

2 - 6 oz cans tomato paste

1 - 14.5 oz beef broth or beef stock

1large onion, chopped

1 small can(s)green chilies (optional)

1 - 10 oz Rotel original diced tomatoes and green chilies

1- 8 oz rotel zesty tomato and green chili sauce (or tomato sauce of choice)

1 Tbsp chopped garlic

1 tsp oregano

1 Tbsp ground cumin

1/2 tsp dried basil, salt and black pepper to taste

3 1/2 Tbsp Gebhardt chili powder

1/8 tsp hot paprika (optional)

3/4 c water, plus as needed for adjusted thickness pinch of cayenne (ground red pepper) - optional

grated cheddar cheese or monterrey jack cheese

Heat drippings in heavy large pot over medium heat. Brown meat in drippings, adding chopped onions and garlic.

Combine oregano, cumin, basil, salt, pepper, chili power, and paprika. Add to meat mixture.

Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust hotness to taste, you can add Cayenne for extra "punch". Bring to a boil, then lower heat and simmer, uncovered, for 1 to 2 hours to allow flavors to blend well. Add water as needed if chili becomes too thick for your preference. Note: The chili really is best if cooked for 2 hours for flavors to develop.

Serve chili topped with grated cheese and more chopped onions. Approximately serves 4 - 6 people.

My Texas Chili