Supremely Hot Texas Chili Recipes

EXTRA HOT TEXAS CHILI

Steps:

• In a large sauce pan, brown half of the meat in hot oil.
• With a slotted spoon, remove meat and set aside.
• Add remaining meat, onion, garlic, cumin, and ground chile peppers; cook till meat is brown.
• Return rest of meat to pan.
• Stir in remaining ingredients; bring to a boil and reduce heat.
• simmer, uncovered, for 1-1 1/2 hours or until meat is tender, stirring occasionally.
• Serve with hot cooked Pinto Beans.

SUPREMELY HOT TEXAS CHILI

Steps:

• 1. In a heavy large seasoned pot, brown meat in small amount of extra virgin olive oil. Add onions, garlic and green peppers all together, stirring frequently. Meat should be light brown in color, and onions transparent.
• 2. Add all spices at once, as well as seasonings, stirring well.
• 3. Add crushed tomatoes, tomato sauces, enchilada sauces, and beef broth, stir well, and be careful not to bruise the sauce.
• 4. Cover and simmer on low heat for 1 1/2 hours. Add 2 cups water, brown sugar, vinegar, and tabasco sauce. Stirring occasionally.
• 5. Cook uncovered 1 hour longer, stirring frequently. Skim off accumulated fat. If beans are desired, add beans and juice to pot during last 30 minutes of cooking.
• 6. Serve hot in bowls with your choice of toppings. May be frozen for later use.