I am making a big pot of Tex-Mex style chili for Super Bowl Sunday this morning. This is my signature winter chili recipe, so take heed, as these moments are few and far between sayeth the hubby (who is a fabulous cook, I might add.)
Here’s the recipe for all to enjoy:
Chili Tex-Mex Style
2 tbsp vegetable oil
2 large onions, peeled and chopped
1 large green pepper, chopped
3 cloves garlic, finely chopped
2 lbs lean ground beef (I recently tossed in some cubed steak for a change and it was awesome)
3 lb cans of diced tomatoes, plus liquid from the cans
2 6 oz cans of tomato paste
3 lb cans red kidney beans, drained
2 cups of water (my secret is to replace this with a cheap domestic beer, like Miller Light)
1 1/2 tsp salt
3 to 4 tbsp chili powder (I go light on the chili powder)
Heat the oil in a large pot. Add the onions, garlic, and green pepper, and cook over medium heat, stirring frequently and taking care that the garlic does not brown.
Crumble in ground beef and continue to cook, stirring frequently until the meat is well browned.
Add the tomatoes, tomato paste, beans, water/beer, salt, and then 2 tbsp of the chili powder. Bring to a boil, then reduce the heat to a low simmer. Cook uncovered for at least one hour (the longer the better), stirring occasionally to make sure the bottom is not burning.
Top with sour cream, grated cheese, whatever floats your boat.
This post is dedicated to my brother, who is in Thailand and will no doubt be watching tomorrow’s game from some open-air bar in 90-degree weather.