Wednesday, January 4, 2012

Texas Chili

2 1/2 to 3 pounds ground beef (stew meat or sirloin cubes may be substituted)
2 white onions, coarsely chopped
6 cloves fresh garlic, coarsely chopped
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes w/ green chilies (undrained)
1 (15 ounce) can diced tomatoes w/ jalapeno peppers (undrained)
1 (16 ounce) jar medium-spicy chunky salsa
1 (6 ounce) can tomato paste
2 tablespoons unsweetened cocoa or 1 bar of baking chocolate
1 cup strong brewed coffee
1 package of McCormick(R) chili seasoning mix
2 teaspoons chili powder
1 teaspoon ground cumin
Dash of cayenne pepper

1. Brown meat, onions and garlic in a large Dutch oven or similar pot. Drain.
2. Mix remaining ingredients with the drained beef mixture and return to Dutch oven.
3. Simmer over low heat for a minimum of 3 hours, stirring occasionally to keep from burning and sticking.

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