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East Texas Red Chili

    2 tablespoons vegetable oil
    2 pounds beef steaks, chopped
    2 onions, chopped
    1 teaspoon garlic powder
    1 tablespoon oregano
    4 tablespoons paprika
    1/2 teaspoon ground cumin
    1 teaspoon salt
    2 (14-ounce) cans tomato sauce
    1 (28-ounce) can whole tomatoes, chopped
    3 cups water, divided use
    6 jalapeņos, seeded and chopped (see note)
    4 1/2 ounces milk chocolate candy bars

    In a kettle, heat oil over medium heat. Add finely chopped beef steaks and
    chopped onions; saute, stirring frequently. Add garlic powder, oregano,
    paprika, cumin, salt, and tomato sauce. Stir in chopped whole tomatoes and
    simmer. Bring 2 cups water to a boil in a saucepan and add chopped jalapeno
    peppers. Stir occasionally, until the peppers are soft. Drain and puree in a
    blender or food processor. Add the peppers to the meat mixture. Rinse the
    blender with 1 cup water and add to the meat mixture. Stir in chocolate candy
    bar and allow to simmer for 1 hour.


    Makes 8 servings


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