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Only Texans Know How To Make Chili
Last night I pulled from the freezer some chili from a soup exchange we had quite awhile ago. Our coworker Daniel makes chili, without beans. I have no idea what to do with chili that doesn’t have beans. I mean, really, isn’t it just like having meat? So it sat and sat in freezer waiting for me to find some kind of dish that would do the chili justice. I had no intention of using it in anything subpar like Frito Pie.
So, I put it on top of baked potatoes, topped it with grated cheddar and sour cream.
Well, Dad Gummit! Wuz it GooooOOOOuud!
My hubby was disappointed there wasn’t enough left for thirds. I decided right then and there I needed to learn how to make Daniel’s Texas-style chili.
Make a big ‘ol batch of it as it freezes lovely. You’ll be glad you did some Thursday night in the future.
Daniel’s Terlingua Terror
2-3 pounds ground beef
1 8 oz. can tomato sauce
1 box chicken broth
1 14.5 oz can beef broth
7 T. chili powder (I use Fort Worth Light from Penderey’s or Gebhardt’s is good in a pinch)
2 T. Cumin
1 T. Garlic powder
1 Serrano pepper
1 Jalapeño pepper
1 Packet Sazon Goya (in the hispanic section in a little yellow and orange box)
A can of beans (if you must)
Couple of pinches of brown sugar
Salt and pepper
Brown ground beef. Season with salt and pepper, but keep it light at this point. Add tomato sauce, chicken broth and beef broth. Cut the peppers in half and seed them. Use only half of each (or even less) if you don’t like spice. Float the peppers on top. Don’t dump all the spices in at once! For the first dump, use one tablespoon of chili powder and one teaspoon of cumin.
Let that simmer slowly for about an hour.
Now add the Sazon Goya, a couple of pinches of salt, four more tablespoons of chili powder, one tablespoon of cumin and the garlic powder. Make sure there’s enough liquid to suit your tastes — depending on whether you like it thick or thin. Add more water if you need to. If you just have to have beans, now’s the time to add those, too.
Continue cooking for about 45 minutes or an hour.
Lastly, add the brown sugar and what’s left of the spices. Taste and add more salt if you need it. Let it simmer for 15 or 20 minutes more, taste it again and adjust the seasoning if it needs it.
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