Sue's TEXAS CHILI
| Prep Time: 45 min | Serves: 16 |
| Cooking Time: 240 min | Yield: 4 quarts |
Chili from my childhood in Texas---with a few alterations
Ingredients
- 1 lb 96% Lean Ground Sirloin
- 2 tbsp Extra Virgin Olive Oil
- 12 oz Black Beans - Canned
- 12 oz Pinto Beans
- 1 medium Onion, Sweet
- 3 Garlic Clove
- 4 oz Raw Celery
- 15 oz Petite Diced Tomatoes
- 28 oz All Natural Crushed Tomatoes In Puree
- 1/4 cup Tomato Paste
Directions
Heat olive oil in Dutch oven. Add chopped onion, chopped garlic, chopped celery. Sautee until translucent and onion is beginning to brown. Add Laura's Lean beef and cook until all pink color is gone and liquid is evaporated.
Add diced tomatoes, crushed tomatoes, and tomato paste. Add 3-4 cups of water to make desired consistency.
Add Mexican spices of your choice. Suggestions: chili powder ( 2-4 Tbs), ground cumin (1 tsp), Worcestershire (2 Tbs), sugar (1Tbs), red wine vinegar (2Tbs), Italian seasoning (1 Tbs), dried parsley (1 Tbs), dried chipotle seasoning (2 tsp).
Cover and simmer 3-4 hours. If chili is not thickened enough, remove lid and allow to simmer slightly for 15 -25 minutes.