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Soups: South East Texas Chili Recipe

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This recipe for Soups: South East Texas Chili is from Holden Lutheran Church: Where We Go to Be Fed, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. ground beef or pork
1 3/4 c. red onion, chopped
1 c. red or green bell pepper
1 Tbsp. minced garlic
1 can (14.5 oz.) Hy-Top southwest style diced tomatoes
1 can (14.5 oz.) Hy-top diced tomatoes
1 can (4.5 oz.) green chilies
1 can (15 oz.) Butter Kernel kidney beans
1 can tomato paste
4 Tbsp. chili powder
4 Tbsp. cumin
1 Tbsp. Cajun seasoning
2 can (15 oz. each) tomato sauce
2 Tbsp. Worcestershire sauce
1/2 tsp. cinnamon
salt and pepper to taste
3 c. water

Roux:
1/4 c. flour
1/4 c. olive oil
Directions:
Directions:
In a Dutch oven or a larger pot, brown the meat with the onions, bell pepper and garlic. Add a little olive oil if needed when browning the meat. Add the tomatoes, tomato sauce, green chilies, beans and all of the seasonings. Add the water.

Roux:
Add 1/4 c. of the olive oil to a hot skillet and stir in flour. Cook over medium high heat until the mixture has a nice caramel color. Let cool slightly and then add to the chili pot. Bring chili to a boil and cook for about 30 minutes, then reduce the heat to low and simmer for about 3 hours. Serve with grated cheddar cheese and sour cream.

 

 

 

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