Chili de Tejas, Jvstin Style

Recipe: Chili de Tejas, Jvstin Style
Inspired by my Texan friend Ginger and the prospect of making a true Texas Chili for a “cookoff” tomorrow at work, I made a bean free chili tonight (my first!), and sampled it for dinner…

It tasted good. I was well pleased with the results and will keep this version in mind when I don’t want beans in my chili.
This is a decently spicy chili, too.
2 pounds ground beef
1 pound ground pork
2 cans Ro-Tel diced tomatoes (I used 1 Original and 1 Mexican)
2 16oz jars Pace Medium Salsa (I used Chipotle, and Roasted Garlic and Peppers)
1 clove of garlic or the equivalent, crushed
1 serrano pepper, seeded, diced.
1 can diced green chilies. (Ortega)
In a pot with some hot oil in it, add the beef, pork and garlic. Cook the beef and pork a few minutes before adding the serrano pepper and the canned chilies, and finished cook the meat through.
Add the cans of diced tomato and the salsa, stirring well and mixing thoroughly.
Let this simmer, stirring occasionally, for about half an hour. (To, as Alton Brown puts it, let the flavors all come to the party).
Serve with some starch. (I had some tortillas).
I think this will be too spicy for most of my coworkers tomorrow, but *I* like it.

One thought on “Chili de Tejas, Jvstin Style”

  1. Greg’s Chili
    2 lbs. ground chuck
    1/2 lb. ground pork
    1/2 lb. ground Sausage (Jimmy Deans is good)
    1 packet of French’s Chili-O seasoning mix
    2 – 10.75 oz. cans cream of tomato soup
    2 soup cans of water
    2 – 15 oz. cans Joan of Ark spicy chili beans
    6 oz. jar of Dunbar’s roasted red peppers (marinated in olive oil and garlic), pureed
    1 tsp. chili powder
    1 tsp. paprika
    1/2 tsp. cayenne, or to taste
    Brown hamburger, pork and sausage and drain. Add remaining ingredients, mixing well after each. Heat on low for at least 30 minutes. The longer this heat the better it is.
    Top with sour cream, shredded cheese, diced tomatoes. Enjoy!

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