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Receta Spicey Mama's Texas Red Chili
by Sheila Durham

Spicey Mama's Texas Red Chili

Chili means many different things to people all over the world. In Texas it is a deep, rich, brick red chili flavored with spices & peppers. It is prepared with beef traditionally, but may also contain wild game in season. True Texans never put beans in their chili, but we have been known to make a pot of pinto beans to serve with it!
The recipe calls for Spicey Mama's Texas Chili Seasoning or your favorite blend of spices or chili seasoning.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 bowls

Ingredientes

  • Spicey Mama’s Texas Chili
  • 2 pounds of ground beef or turkey
  • 1 large onion, diced
  • 1 small jalapeno, diced
  • 1 Anaheim pepper, diced
  • 1 poblano pepper, diced
  • 1 T. cilantro, chopped
  • 3 cloves or 2tsp of garlic, finely minced
  • 1 tsp. canola oil
  • 1 large can (28oz.) crushed tomatoes
  • 1 can (14.5oz.) tomato sauce, can add 2nd can if you like thinner chili
  • ½ package Spicey Mama’s Texas Chili Seasoning
  • Salt to taste

Direcciones

  1. Dice onions & peppers.
  2. Chop cilantro & mince garlic
  3. Heat oil in large heavy pot over med-high heat.
  4. Add onions and peppers to oil and brown for about 2 minutes
  5. Add the garlic and cilantro and cook for about a minute stirring well to prevent garlic from over cooking.
  6. Add meat to the pepper/onion mix and sprinkle the Spicey Mama’s over the meat and stir gently while browning.
  7. Add the crushed tomatoes and tomato sauce to meat/pepper mix and stir gently to prevent breaking up the meat to finely.
  8. Taste and add salt or more seasoning. Will get spicier as it cooks but you can adjust the needed heat with more seasoning mix.
  9. Cook on low heat for about an hour, and then simmer very low until ready to serve.
  10. Top with shredded cheddar cheese, chopped red onions & jalapeno’s if desired
  11. Serves 4-6
  12. Just double everything if you double the meat!
  13. I roast my peppers and remove the charred skin , it’s a matter of preference