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    You are in: Home / Recipes / Displaced Texan Chili Recipe
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    Displaced Texan Chili

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    FolkDiva's Note:

    This is a winter staple for me and mine.....very flavorful. Has just sort of evolved out of a basic knowledge of how to make chili. And for some reason, it seems to get even better after having been frozen. So I frequently make a double batch and freeze half. Made as below, it is a pretty spicy chili. I'm giving the recipe with ground sirloin, which is wonderful, but I frequently make it with ground turkey and that is fabulous too! For chili purists, you can also used cubed beef! For posting purposes, I've been pretty specific with measurments & ingredients....but this is a very loose recipe. I've left out the meat and added extra beans, corn and carrots for a vegetarian chili before (Excellent!).....I have a friend who adds mushrooms to the mix....sometimes I use black beans or add 1/2 a bottle of beer...a yellow bell pepper can add some more get the around with it and make it your own! I think the key is using quality ingredients such as organic beans and vegetables when possible, good, fresh spices and allowing the chili to simmer for a nice long time (never less than an hour)!

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    Serves: 12


    bowls o ...

    Units: US | Metric


    1. 1
      Brown meat, drain, coat with 1 Tbs of the chili powder and 1 tsp of the ground cumin and set aside. (If you're using ground turkey, you may want to add a little olive oil when browning to replace some fat.).
    2. 2
      Remove seeds from peppers, chop peppers and onion to desired size (no bigger than one inch cubes, but smaller if you wish). (*also, remember to wear rubber gloves when working with fresh jalapenos -- I learned this the hard way!).
    3. 3
      Heat olive oil in a large stock pot over medium heat. Add peppers, onions and minced garlic. Cook for 15-20 minutes (or until onions are translucent and peppers are beginning to soften). Coat with 1 Tbs of the chili powder and 1 tsp of the ground cumin and stir well, allowing the mixture to continue to cook and absorb the spices for about 1 more minute.
    4. 4
      Add tomatoes and beans WITH all juices to the vegetable mixture. Stir together.
    5. 5
      Add browned meat and mix well.
    6. 6
      Add remaining chili powder and cumin to taste, continuing to stir.
    7. 7
      Bring chili to a simmer, then reduce heat to low, cover and continue to slowly simmer for at least one hour.
    8. 8
      Top each bowl of chili with shredded cheddar cheese, a dollop of sour cream and serve with tortilla chips! (*sour cream will tone down the "heat" for those who may prefer a milder flavor!).

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    Nutritional Facts for Displaced Texan Chili

    Serving Size: 1 (281 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 246.8
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 3.8 g
    Cholesterol 37.9 mg
    Sodium 462.3 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 5.8 g
    Sugars 6.9 g
    Protein 15.9 g

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