Saturday, February 21, 2015

A Bowl of Texas Red in Virginia

Ellen and Alec sent us packets of chili spice this year, as they often do. I come close to making their Texas chili recipe -- "a bowl of red" -- though I change it a little each time I make it. This time I made it with Miriam and Alice in their Fairfax, Virginia kitchen, and Alice made a video of the process:

Ellen and Alec's "Texas Red" Chili -- Modified Version
2 to 3 lb. lean beef cubes: trim off fat if necessary
2 chopped onions
3 cloves chopped garlic
Several fresh chopped chilies (such as jalapenos) or 1 can Old El Paso chopped chili peppers
1 to 4 tablespoons of chili spice
8 oz tomato sauce and 8 oz water
1 lb can of tomatoes, cut in pieces or crushed tomatoes

Brown onion and garlic. Add fresh peppers (if using fresh). Remove from pan and put in slow cooker. Add beef and brown. Drain excess fat. Place meat in slow cooker.  In frying pan heat tomato sauce, water, and tomatoes, and canned peppers if using canned. Cook on low for 8-10 hours. Serve with grated cheese. Never beans, I promise.

I wrote about the chili spice in 2006, here: Texas Red.


Cakelaw said...

Yum - who can pass up a good chili.

Pattie @ Olla-Podrida said...

Oh, gosh, does this look good, and so easy. A pot of chili cooking is always a good thing.