Thursday, November 13, 2008

Texas Chili

4 lbs. chili meat (beef chuck ground or cut into + inch dice)
1 large onion, chopped
2 garlic cloves
1 tsp. dried Mexican oregano
1 tsp. ground cumin
2 Tbsp. chili powder
1 + C. canned whole tomatoes and their liquid

2-6 generous dashes of liquid hot sauce (I recommend Frank's Red Hot Sauce)

Salt to taste
Sauté the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off fat while cooking. Salt to taste.

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