Ron's Texas State Dish Chili Recipe
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based on 3 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 - 2 Pounds Ground Chuck
1 Large Onion-coarsely chopped
1 Green Pepper seeded and chopped
1 28 ounce Can Crushed Tomatoes
1/4 Cup Ketchup
4-6 Heaping Tablespoons Chili Powder
4 Heaping Tablespoons Ground Cumin
Salt and Pepper to taste
1 12 Ounce Can Chili Beans
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Directions: |
Directions:Place the ground meat, onions and green pepper in a heavy pot and cook over medium/high heat stirring constantly to make certain the ground meat is broken up and the onions and green pepper are cooked. Add the spices, ketchup and tomatoes to the mixture. Fill the tomato can with water and add to the pot, stirring to completely mix the contents. Reduce the heat to simmer the chili cooking for a minimum of an hour stirring often. It is likely that you will have to add more water as the mixture reduces. If you desire, you can add the beans or not. The flavors intensify as the chili cooks longer and is always better the next day. The left over chili is great on cheese enchiladas. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 + Hour |
Personal
Notes: |
Personal
Notes: As you may recall, Representative Ben Grant and I introduced a resolution in the House of Representatives to make chili the State Dish of Texas. The night before the resolution was to be heard before the House and then the Senate, I made a large pot of chili using this recipe to encourage a "yes" vote in both houses. It did pass unanimously in spite of the other one dish advocates wanting stew, gumbo, etc. Later we had a grand celebration at Zilker Park in Austin, celebrating the State Dish.
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