Best East Texas Red Chili
East Texas Red Chili recipe
Yield
12 servingsPrep
25 minCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | vegetable oil |
|
| 2 | pounds | ground beef |
|
| 2 | large |
onions
finely |
|
| 1 | teaspoon | garlic powder |
|
| 1 | tablespoon | oregano |
|
| 4 | tablespoons | paprika |
|
| ½ | teaspoon | cumin |
|
| 1 | teaspoon | salt |
|
| 1 | can | tomato sauce |
*
|
| 1 | can | tomatoes |
*
|
| 3 | cups |
water
divided |
|
| 6 |
hot chili peppers
dried |
*
|
|
| 1 | milk chocolate bars | * |
Directions
Place oil in a 5 to 6-quart pan with meat and onions. Saute, stirring frequently.
Add garlic powder, oregano, paprika, cumin, salt and tomato sauce. Chop the whole tomatoes into large pieces, then add to mixture.
Heat 2 cups water to boiling and add ancho peppers. Stir occasionally, until peppers are soft. Drain and purée in a blender. Add peppers to the meat mixture.
Rinse blender with the remaining cup of water and add to the meat mixture. Add the chocolate candy bar and allow to simmer for approximately 1 hour.
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