(*) awarded for being the best tasting chili at the 2008 Grapevine ward chili cookoff
Ingredients
Directions
Throw everything into a large crockpot and cook for several hours until you're ready to eat it. Top with grated cheese, sour cream, and, if desired, diced raw onion. For a real treat, put some frito's in the bowl first and pour the chili on top for Frito Pie.
Notes
Ingredients
8 pounds ground meat, browned and drained
3 28-oz cans diced tomatoes
1 onion, diced and sauteed until caramelized
2 cups water
1/2 cup masa harina (Or a cup of finely crushed tortilla chips, cut back on salt a bit)
4 Tbl smoked paprika
2 Tbl regular paprika
2 Tbl chili powder
1 Tbl thyme
1 Tbl salt
1 Tbl ground cumin seed
1 Tbl garlic powder
1 Tbl dried crushed cilantro leaves
2 tsp cayenne pepper
1 tsp oregano
2 chipolte chili peppers (smoked jalapeños), crushed up
Directions
Throw everything into a large crockpot and cook for several hours until you're ready to eat it. Top with grated cheese, sour cream, and, if desired, diced raw onion. For a real treat, put some frito's in the bowl first and pour the chili on top for Frito Pie.
Notes
- The secret ingredients are the smoked paprika and chipolte (smoked jalapeños) which give the chili a slighty smoky flavor.
- I used whatever ground meat I could find in my freezer, which was mostly hamburger, but also included some chicken sausage. It's a great way to use up meat in the freezer.
- Regarding heat level, I thought it was mild, my wife thought it was spicy; so, we'll call it medium spicy
- You could probably add some beans in place of some of the meat; although, traditionally, when serving Texas chili, the beans are cooked separately and served along side.
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