posted by Sue Freeman 01-20-99 7:31 AM
TEXAS Chili
2 pounds ground sirloin
1 cup diced onions
1 cup diced green pepper
1 cup diced celery
1 1/2 cup dark red kidney beans, drained and rinsed well
1/3 cup chili powder ( 2 ounces)
1 Tablespoon cumin (this adds a little sweetness and takes the bitterness of the chili powder out)
1 Tablespoon crushed red pepper
3 cups diced tomatoes in tomato puree
2 cups chili sauce (one whole bottle)
1 1/2 cups water
BRown ground sirloin as quickly as possilbe. Add in veggies and fry for approximately 2 minutes. NOW... add in spices and fry into meat for approx. 3 minutes, stirring constantly so it doesn't burn. It is important in making good chili to fry these spices into the meat as it gives it a more robust flavor. Doug compared this step to adding uncooked meat to a liquid and expecting it to have flavor. Add the rest of the ingredients EXCEPT BEANS and simmer for one hour. Stir often. Only 40 minutes after it is cooking do you add the beans. You don't want the beans to split and cook down. They are already cooked so why cook them to death. Serve topped with cheddar cheese, cornbread, cornchips etc.