Texas Chili

The kids and I checked out our local Flea Market vegetable stand yesterday and the first thing to catch our eye was this beautiful deal. $1.00 for all these gorgeous peppers.

One of my daughters said, "Please make chili, not Cincinnati chili."

I love Greek Cincinnati Skyline chili, but I also love Texas chili, so that was fine by me. I like variety and since we're blessed to have two Skyline Chili parlors in South Florida (plus I have the recipe), we eat it a few times a month. In fact, we usually have most of our family birthday parties at Skyline Chili.

Tonight, however, I made a hearty, spicy hot, Texas chili - no nutmeg, no cinnamon, and some other tweeks.

Because I added black beans, my husband refused to eat it. Sometimes I think he's a pickier eater than our youngest daughter. His loss. It was absolutely delicious.

So that you can enjoy it, too, here's the recipe.

TEXAS CHILI

 

 

INGREDIENTS:

2 - 15 oz cans diced tomatoes
2 - 6 oz cans tomato paste
1 - 16 oz can black beans
1 - 16 oz can pink pinto beans
2-3 lbs cooked hamburger
3 green onions, diced
1 red pepper, diced
1 yellow pepper, diced
2 cubes chicken boullion
1 1/2 Tblsp white wine vinegar
2 Tblsp Worcestershire sauce
6 tsp Mexican chili
3 tsp Cumin
1 tsp Red Pepper
1 tsp black pepper
1 tsp salt
2 cups white rice cooked
cheddar cheese, shredded


DIRECTIONS:

Cook white rice according to directions. Set aside.

Brown hamburger in non-stick skillet.

Meanwhile, finely dice peppers and onion. Add to large pot.

Next add tomatoes, tomato paste, beans, spices, Worcestershire sauce, vinegar, and boullion. Simmer over medium heat. Add hamburger as soon as it is thoroughly browned. Cook about 20 minutes.

Dish rice into bowl. Spoon 2 - 4 large spoonfuls of chili over rice. Sprinkle cheese to taste.

Serve warm with a side of buttered French Bread.