"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Texas Red Chili Recipe

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This recipe for Texas Red Chili, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda and Colonel Lake
Added: Saturday, February 9, 2008


1 Tbl. olive oil
1 medium onion, chopped (1 cup)
1 medium green pepper, seeded and chopped (1 cup)
2 cloves garlic, minced
1/2 Cup peanut butter
1 can (28 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1 can (4 oz) chopped green chilies
1/4 C plus 2T of tomato paste
1 to 2 T diced canned jalapeņo peppers (optional)
1 1/2 Tbls. chili powder
2 tsp cocoa
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 teaspoon's coriander
1/2 teaspoons cinnamon
1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 pound of venison bottom round steak, cut into 1x1/2x1/4 inch strips.
Shredded Cheddar cheese and sour cream (toppers and optional)

In 4-quart saucepan, heat oil over medium heat. Add onion, green pepper and garlic. Cook for 5 to 7 minutes, or until vegetables are tender, stirring occasionally. Add remaining ingredients, except the meat, cheese and sour cream. Set aside.
Meanwhile, spray a 12 inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium -high heat. Add venison strips. Cook for 4 to 6 minutes, or until meat is no longer pink, stirring occasionally. Drain.
Add meat to saucepan. Mix well. Bring to a boil over medium high heat. Reduce heat to medium-low. Simmer for 30 to 45 minutes, or until flavors are blended and chili is to desired thickness. Stirring occasionally. Dish up and garnish with sour cream or cheese.....

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Texas chili does not have beans.....I like beans so I put some black, red, and kidney beans in mine.
You can put in 1 to 3 cans of any kind if you like.
This is very rich and tasty.......I guess you could use beef steak if you like also........we like venison.




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