Entree, Soup

Texas Chili

This recipe comes courtesy of a website called 70sbig.com. Bryan loves it because of all the meat that is packed in this chili. It is very good, but can be a bit spicy, so if that’s not your thing, cut down on the amount of chili powder you put in.

Spice Mix

  • 2-3 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon mexican oregano leaves
  • 1-2 teaspoon black pepper (to taste)
  • 1-2 teaspoon salt (to taste)

Chili Ingredients

  • 2 pounds coarse ground beef
  • 2 1⁄2 pounds stew meat
  • 1 can diced tomatoes
  • 1 can Rotel
  • 4-5 minced garlic cloves
  • 1⁄2-1 cups chopped white onions
  • 1⁄4-1⁄2 cup chopped cilantro
  • Lime juice from 1 lg. lime
  • Thickener (flour, etc.)
  • 20 oz. can of beer

Preparation for this recipe is very simple. Prepare the spice mix and set aside. Brown the ground beef and stew meat, then put all the chili ingredients into a crock- pot in the order they are listed, with the exception of the thickener, adding more or less beer depending on taste. Add in the spice mix and stir until mostly mixed. Put the lid on the crock-pot and cook for 6-8 hours, adding in the thickener (we like Wondra) about an hour before eating. Top with shredded cheese or pair with cornbread to complete the meal.

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