Texas Camp Out Chili Aka Mexican Goop Recipes

COOK OFF WINNER CHILI - TEXAS STYLE

Steps:

• Heat oil over medium high heat in a large dutch oven.
• Add beef, onions, green pepper& garlic and cook until onion is tender (about 10 minutes), stirring frequently.
• Add tomatoes& their liquid, hot peppers, chili powder, salt& bay leaves and bring to a boil.
• Reduce heat to low, cover& simmer for 1 1/2 hours, stirring occasionally.
• Remove bay leaves.
• Stir in beans& their liquid and heat thoroughly.
• Serve in soup bowls; sprinkle with cheddar or monterey jack cheese (or a comb).
• Place under broiler for 1- 2 minutes to melt.
• Serve with your choice of sliced green onions, diced avocados, chopped green peppers, hunks of crusty bread, corn chips,saltine crackers or tortilla chips as accompaniments.

TEXICAN CHILI

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain. , Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.

GUY'S TEXAS CHILI

Steps:

• Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
• Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.

TEXAS CAMP-OUT CHILI (AKA MEXICAN GOOP)

Steps:

• Saute the chopped onion in oil until translucent. Add the ground meat and cook until meat is browned.
• Add chili mix packet, Rotel Tomatoes with Green Chiles, and Ranch Style Beans (undrained). Cook over medium to medium-low heat.
• Stir to mix, then add cubed Velveeta cheese, stirring until the cheese is melted.
• Add Half & Half, and heat through.
• Serve over Fritoes or Dorito chips.