Texas Chili

Real Texas chili has no beans or chunks of tomato. The flavor of this chili will explode in your mouth. Use quality fresh spices…it does make a difference.

• Ready In: 2 hrs 15 mins
• Serves: 20

Ingredients

• 2 1⁄2 lbs  ground sirloin
• 1⁄2 lb  mild chorizo sausage (Mexican sausage)
• 2  teaspoons  course sea salt
• 2  teaspoons  fresh fresh coarse ground black pepper
• 2  medium  white onions (finely chopped)
• 2  cups green onions (finely chopped)
• 1  large green bell pepper (finely chopped)
• 1  large red bell pepper (finely chopped)
• 4  tablespoons  minced garlic (four cloves)
• 4  tablespoons olive oil
• 7  tablespoons chili powder
• 1 1⁄2 tablespoons ground cumin
• 3  teaspoons paprika
• 1  teaspoon oregano
• 1  teaspoon cayenne pepper
• 2  g sazon goya with coriander and annatto (found in the ethnic or Mexican food isle-two packets)
• 2  g  sazon goya with tomato and coriander (found in the ethnic or Mexican food isle-two packets)
• 32  ounces beef broth
• 2 (15 1/2ounce) cans Hunts tomato sauce
• 1 (15 1/2ounce) can  hunts diced  tomato chili sauce
• 1 (15 1/2ounce) can  sloppy joe sandwich sauce
• 1 (6 ounce) can tomato paste
• 3⁄4 cup  seasoned dry bread crumb
• 4  tablespoons cornmeal
• 1⁄3 cup warm water
•  shredded cheddar cheese
•  oyster crackers

Directions

1. In large skillet, sauté all vegetables in olive oil for 10 minutes over medium-low heat.
2. Add ground sirloin, chorizo, course sea salt and fresh course ground black pepper to skillet and thoroughly cook over medium heat. Drain well.
3. In large stock pot, combine all ingredients (except cornmeal and water), bring to simmer, cover and continue to simmer for 1 hour. Stir every 20 minutes.
4. Mix cornmeal in 1/3 cup warm water. Add to chili and stir well. Cover and simmer on low for 30 minutes. (You can simmer for hours if you want, just stir every 20 minutes. ).
5. Stir well and top individual servings with shredded cheddar cheese and oyster crackers. Chow down!
6. Refrigerate or freeze leftovers.