Texas Style Chili

November 10, 2018

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Ever made a dish soooOOOoooo good you had to do a few hip thrusts?  No? Never? Hmmmm first time for everything I suppose.  :)

 

I wanted chili; the wife hates beans.  Saw a show where the chef was doing a beanless chili (aka Texas Chili) So I made my own chili spice blend, threw a few things into a pot and Voila!

 

Texas Style Chili for the masses! Spicy, smoky and packed full of flavor! 

 

 

Make a pot, grab a bowl and sit in front of a campfire on a chilly evening enjoying this hearty beefy goodness!

 

Here's how to make it..........

 

Ingredients:

  • 3 Tbsp. - Canola Oil

  • 1 ½ lbs - Ground Beef (80/20 blend)

  • 1 lb. - Ground Sausage (I chose a spicy sausage)

  • 2 pkgs. - 13 oz. Frozen Peppers & Onions blend (thawed, drained)

  • 1 baseball sized onion (small diced)

  • 8 cloves - Garlic (rough chop)

  • 14 oz. - Mushrooms (rough chop)

  • 16 oz. - Pilsner Beer (I chose PBR)

  • 2 c. - Water

  • 1 c. - Ketchup

  • 1 Tbps. - Tomato Paste

  • 10 dashes - Worcestershire Sauce

  • 1/4 c. - Chili Spice Blend 

  • 1/2 Tbsp - Chicken Bouillon powder

  • 3 ea. - Bay Leaves

  • 1 ea. - Lime (juiced)

  • S & P - TT (To Taste)

 

Note: You can eat this as is with cheese, onion and sour cream. You could make nachos with it, spoon it over rice or over a nice fresh baked biscuit.  The versatility of this chili is endless.  

Instructions:

Heat up a 6-quart pot FIRST over medium-high heat.  Then add the oil.  It should take less than 30 seconds to start shimmering and is fully heated. 

 

Add the onions and sauté.    For tips on how to Sauté, click here.

 

Then add the thawed pepper & onions blend.  Cook until softened. 

 

Add the mushrooms, garlic and tomato paste.  Season with salt & pepper to start drawing the moisture out of all of the vegetables.  Cook until veggies are softened and most of the moisture is gone. About 20 mins.   

 

Add the beef and sausage.  Crumble up and cook until halfway done then add the chili spice blend and chicken bouillon powder. Mix until spice blend is incorporated throughout.  Then stir in beer, worcestershire, ketchup and water. Add bay leaves.  Simmer (tiny bubbles) with lid half off for 1 hour stirring occasionally.

 

Skim off excess fat and add the lime juice.  Adjust seasonings as needed. Ladle it up and enjoy!

 

 

 

 

 

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