Texas Chili Like Mom used to make. |
| Mom's Texas Chili 9 cups water 2 pounds fresh lean ground beef 1 15 oz. can tomatoe sauce 1 large onion finely chopped 3 cloves garlic finely minced 3 Tblsp chili powder 1 Tblsp ground cumin 1 tsp seasoned salt 1/2 tsp salt 1/4 to 1/2 tsp ground red (chili) pepper Lightly brown and crumble ground beef in large pot and drain fat. Add chopped onion and garlic and continue to cooking stirring quickly. When onion begins to turn clear add half of water and remaining ingredients including water. Stir. Bring to a rolling boil. Reduce heat to low and cover. Cook 30 minutes. Remove cover, cook 10 more minutes. Take 1/2 package of saltine crackers and crush to a course flour consistancy. With whisk or fork quickly stir in cracker flour (a small amount at a time) till chili is thicked to desired consistancy. Cook on low 2 more minutes. Add 1/4 cup catsup. Stir well. Remove from heat and allow to cool for 5 to 10 minutes stirring occassionally. Server. Enjoy. Some people like their chili hotter. Provide Tobasco sauce and assorted hot peppers (chopped & whole) Serves 6/8 For Venison Chili replace 1 lb. ground beef with venizon and do not drain fat. Chili
Con Carne (chili with beans) |