Texas Chili

3 lbs. ground chuck
1 onion, chopped coarsely
2 cloves garlic, finely chopped
2 T. bacon drippings (from about 4 pieces of bacon, fried)
1 pt. hot water
1 – 16 oz. can stewed tomatoes
2 cans tomato sauce
1/2 t. chipotle Tabasco
3 T. chili powder (This is my favorite kind.)
2 T. sugar
2 t. salt
1/4 t. freshly ground pepper
1 t. cocoa
1 T. oregano
1 T. cumin
1 t. paprika
1 t. ground mustard (seasoning, not prepared mustard)
1/4 cayenne pepper

Brown meat on medium heat in a large frying pan with lid on. When almost brown, add bacon drippings, onions and garlic. Cook for 5 minutes on medium high heat. Add hot water, cans of tomatoes, Tabasco, chili, sugar, salt, pepper, cocoa, oregano, cumin, paprika, ground mustard and cayenne pepper.

Turn heat down to low and simmer for 2 hours before serving.

In Texas, we always prepared a bed of rice to go on the bottom of the bowl, with a plentiful portion of chili, freshly grated sharp cheddar, a handful of Frito’s and a dollop of sour cream. Serves 8-10 hearty appetites.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages (www.crownlaiddowndesigns.com) and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook: https://www.facebook.com/HollyGorinSmith

Comments

  1. Thank you for not including beans. Chili does not have beans.

  2. Amen, Brother! Married to a Texan, so it MUST not have beans.

  3. LOL I was raised by 2 Texans, and never even heard of chili with beans until I was in my teens!

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