Target Centermass Texas Chili

I’ve got a treat for you.

My girlfriend’s family has a rather unique tradition — chili on Halloween. Her family has moved to Amarillo, so I’ll be cooking Sunday for the gf and then assisting her in handing out candy during movies (any movie recommendations would be appreciated). Anyway, I had to dig up my chili recipe tonight and, by some chance, I’ve noticed that elgato, one of my blog inspirations and a fellow Texan, today posted a recipe for fajitas. With all this, apparently I’m being guided to give y’all my recipe for chili.

First, I have to admit that this recipe is a) excellent and b) modified from the recipe found in the book Texas Cowboy Cooking, which I heartily recommend and have repeatedly given as a Christmas gift. Here goes:

Ingredients:
4 lbs chili-ground beef
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
4 tbs chili powder
1 tsp oregano
2 16-oz cans crushed tomatoes
2.5 cups water (beer can be substituted for some or all)
2 each of large green bell, red and yellow peppers, chopped
3-5 fresh jalapenos, chopped
2-3 tbs brown sugar
salt, black pepper, tabasco

Preparation:
Brown chili meat, onion and garlic.

Add cumin, chili powder, oregano, tomatoes, and water and bring to boil. Lower heat and simmer for 1/2 hour. Skim off some fat (to taste and heart condition) as it cooks off the chili.

Add peppers and brown sugar and simmer for 1/2 hour.

Add salt, black pepper, tabasco to taste and simmer another 1/2 hour.

Serve alone, or with rice, bread or Fritos.