Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Pinto beans
2 lb Chili meat OR
4 lb Lean beef sirloin, chopped
In 1/2 inch cubes
1 lb Low-fat turkey sausage
1 c Onions, chopped
1 tb Garlic powder
1 tb Red cayenne pepper
2 cn Tomato sauce
3 tb New Mexico (or other hot)
Chili powder
1 ts Dried oregano
2 tb Ground cumin
1 tb Vegetable oil
1 ts Louisiana (or Tobasco) Hot
Sauce
1 cn Jalapenos, chopped
1/2 tb Salt

Contributed to the echo by: Michael Gallagher Bob, here is my
variation of a chili recipe with beans in it. If the people here
don't like beans with their chili, I'll give a substitution. DON'T
change anything, for this is the way you should make authentic Texas
chili--not the cheap imitation stuff.

Wash beans in colander and soak overnight. Wash again next day, and
place in large chili pot. Cover with water about 1/2 to 3/4 inch over
beans; simmer, covered, for about 2-1/2 hours or until done.

If substituting beans with the lean beef sirloin, brown the meat 1
pound at a time, preferably in a non-stick skillet without any oil.
Place the meat in large chili pot. You will also need 1 more 12 ounce
can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef
stock. You will add the extra can of tomato sauce and the can of beef
stock in the next paragraph of directions.

Brown meat and place in large saucepan. Add all of the other
ingredients and spices. Mix well. Simmer, covered, for 1 hour. When
beans are done, add contents of saucepan to chili pot and simmer for
30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205
with out the oil). Salt and pepper to taste.

Browse by categories