Spicey Mama's Texas Red ChiliPrep: 15 min Cook: 1 hours Servings: 6by Sheila Durham3 recipes>
Chili means many different things to people all over the world. In Texas it is a deep, rich, brick red chili flavored with spices & peppers. It is prepared with beef traditionally, but may also contain wild game in season. True Texans never put beans in their chili, but we have been known to make a pot of pinto beans to serve with it! The recipe calls for Spicey Mama's Texas Chili Seasoning or your favorite blend of spices or chili seasoning.
- Spicey Mama’s Texas Chili
- 2 pounds of ground beef or turkey
- 1 large onion, diced
- 1 small jalapeno, diced
- 1 Anaheim pepper, diced
- 1 poblano pepper, diced
- 1 T. cilantro, chopped
- 3 cloves or 2tsp of garlic, finely minced
- 1 tsp. canola oil
- 1 large can (28oz.) crushed tomatoes
- 1 can (14.5oz.) tomato sauce, can add 2nd can if you like thinner chili
- ½ package Spicey Mama’s Texas Chili Seasoning
- Salt to taste
- Dice onions & peppers.
- Chop cilantro & mince garlic
- Heat oil in large heavy pot over med-high heat.
- Add onions and peppers to oil and brown for about 2 minutes
- Add the garlic and cilantro and cook for about a minute stirring well to prevent garlic from over cooking.
- Add meat to the pepper/onion mix and sprinkle the Spicey Mamaâs over the meat and stir gently while browning.
- Add the crushed tomatoes and tomato sauce to meat/pepper mix and stir gently to prevent breaking up the meat to finely.
- Taste and add salt or more seasoning. Will get spicier as it cooks but you can adjust the needed heat with more seasoning mix.
- Cook on low heat for about an hour, and then simmer very low until ready to serve.
- Top with shredded cheddar cheese, chopped red onions & jalapenoâs if desired
- Serves 4-6
- Just double everything if you double the meat!
- I roast my peppers and remove the charred skin , itâs a matter of preference
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