TEXAS TWO-ALARM CHILI Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs coarse ground chili meat, lean
1 15-oz can tomato sauce
1 t Tabasco sauce
3 heaping T chili powder
1 heaping t oregano
1 heaping t powdered cumin
2 onion, chopped
3-4 cloves garlic, chopped
1 t salt
1 t cayenne pepper
1 T paprika
3-4 dried red peppers (about this long)…you should find them in the Mexican section. These are the hot peppers, so adjust according to your taste. (Paw always used lots more)
2-3 Chili Pods….these are larger, but not too hot, so don’t be afraid.
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Directions: |
Directions:Sear the meat in a big skillet until it is gray in color. Dump into the chili pot, along with the tomato sauce and enough water to cover the meat about a half-inch.
Add the remaining ingredients, stirring after each addition.
Let this simmer for 1 hour and 45 minutes, stirring at intervals.
About 30 minutes before the end of cooking time, skim what grease has come to the top. Then add 2 heaping Tablespoons of flour mixed with water to make it liquid, without lumps. Stir well. Taste for salt and seasonings.
Unless you are chili hungry at the moment, (and you probably are) let this remain in the chili pot overnight. Reheat and serve the next day. Freeze what is left. |
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Personal
Notes: |
Personal
Notes: I can not count the number of nights I could smell Paws chili simmering away on the stove. It was really his favorite thing to make. He made Mom and Me cry often, because he used so many chilies. You can go there too, just go at your own risk. I still make this every chance I get.....one of my favorite memories of PAW!!!
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