Chili, Soups & Stews
Recipe ID: 146
Virginia's Texas-Style Chili
This is a recipe from my 2nd mom Virginia :) and it's so good it made the newspaper some 10+ years ago in Monrovia, CA. Great for those football parties and of course anytime! I really hope you give this a try because once you do, it will become one of your favorites!INGREDIENTS:2 cloves garlic, minced1 cup onion, chopped3 tablespoons olive oil2 pounds lean beef, (coarsely ground chuck) 4 cups canned tomatoes, undrained or 4 cups beef stock or buillion (we use the tomatoes)2 teaspoons salt1 bay leaf
1 teaspoon oregano1 teaspoon crushed cumin2 to 3 teaspoons chili powder2 (16-ounce) cans of kidney beans, undrained1 (7-ounce) can green chiles (We of course use Hatch Green Chiles)DIRECTIONS:
Make this a day or two ahead if you can. It just gets better with age. It can also be made weeks ahead of time and frozen. Makes 10 - 12 generous servings.
- Use a deep heavy kettle or Dutch oven, and cook the garlic, onion, olive oil, and beef together for 10 minutes. The beef should be chopped, not ground, and cooked, at this stage, and long enough to lose it's red color. (Note: When we make this we do actually use the ground chuck and it turns out just as tasty)
- Next add the tomatoes or beef stock (again we use the tomatoes as does Virginia, but she mentions beef stock for those that don't like tomatoes).
- Add the seasonings, salt, cumin, bay leaf, oregano, and chili powder and simmer for about an hour or until meat is very tender (if using chopped chuck).
- Add the kidney beans and simmer for another 30 minutes.