Easy Texas Chili
Very good starting point! I don't claim to be a chili expert but I know what I like, so in addition to what's on this recipe, here is what I would add or take away. Also, I used a pressure cooker!
This time around I didn't put any beans (Yes, I know, I know that beans make it less authentic but I don't care, I generally like it in my chili).
I used minced garlic from a jar instead of garlic powder. In addition to the chili powder, I also added paprika, cayenne powder, cumin, ancho chile powder, chipotle chili powder. I added those spices while I was cooking the onions and bell pepper to "wake up" the spices.
I also added a 6 ounce can of tomato paste to thicken it, and a can of medium to heavy body beer (don't use something lame like Miller Lite).
And to me, here is the most important part: I bought mixed ground meat from the supermarket which consists of beef, pork, and veal as well as a pound of Italian sausage. Again, authenticity is great but trust me, the Italian sausage and mixture of ground meats makes the flavor really tasty as opposed to JUST using ground beef.
Also, I used stew beef (beef round chunks) and a pressure cooker: cook for only 20 minutes! Of course, you only start counting once that doohickey starts rocking back and forth from the steam.
Phew! That's a lot of changes!
5 users found this review helpful
Dec. 4, 2011