Texas Chili

By angelahon

Texas Chili

Ingredients

• 3 lb. ground beef
• 4 oz. onion, chopped
• 6 cloves garlic, minced
• 1 14.5 oz. can Eden Black Soy Beans (including liquid) [omit if still on Induction]
• 2 4 oz. cans chopped green chiles
• 1 10 oz. can tomatoes with green chiles (I use Rotel mild)
• 1 14.5 oz. can diced/crushed tomatoes, no-salt
• 3 c. water
• 1 T. chili powder (I use 1/2 Bolners and 1/2 Chimayo pictured below right)
• 1/2 tsp. ancho chili powder (or 1/4 dried ancho pepper, seeded, chopped)
• 2 tsp. ground cumin
• 1 dried Guajillo chile pepper, seeded and chopped
• 1 Serrano pepper, seeded and chopped (or Jalapeno pepper)
• 2 tomatillos, skin removed and chopped
• 1 c. cilantro, chopped
• 1 oz. tomato paste

Preparation

Step 1

Over medium-high heat, brown meat and onion in large stew pot. When done, add all remaining ingredients. After the chili comes to a boil, reduce fire to low, cover tightly and simmer for 1-2 hours (the longer the better). Stir often to avoid scorching on the bottom of the pan.