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Texas Style Chili

4 lbs Chili grind meat (beef roast, pork or Hamburg with fat content less than 10%)
6 tablespoons Chili Powder
1 tablespoon Spanish paprika
1 tablespoon Oregano
1 tablespoon Nutmeg
2 10oz cans Rotel diced tomatoes + green chilies
2 large onions, diced
6 gloves garlic, minced
1 7oz can chipotle peppers in adobo sauce, diced
12oz Jalapeno peppers, diced
1 red bell pepper, diced
2 14.5oz cans diced tomatoes
2 tablespoons lime juice
3 tablespoons brown sugar
2 beers (your favorite)
? cup corn meal
? cup water
Sea salt

1. Begin by browning the meat in a large pot with 2 tablespoons chili powder. Drain the fat (leave a little for flavor) add the 2 beers, the rest of the chili powder, oregano, paprika and nutmeg. Bring to a slow boil, than turn down to a simmer and add onion, garlic, chipotle, Jalapeno, green pepper, tomatoes, lime juice, Rotel and some sea salt. Simmer for about 1 ? hours

2. Add sugar, whisk together corn meal and water, bring to a boil and then simmer. Stir in water/corn meal mix slowly till it reaches desired consistency. It will thicken more as it simmers. You can adjust the amount of water/corn meal to make the way you like and also you can add your favorite hot sauce to kick it up a little.

This makes a TON of chili, so I usually half all the ingredients... I use about 1/2 cup of corn meal and 1/2 cup of water at the end.


Submitted by: Pete on April 23, 2010, 12:52 am

This recipe is included in 4 recipe books.
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