Authentic Texas Border Chili
photo by Scott&Mona
- Ready In:
- 4hrs 30mins
- 1 large onion, Bermuda
- 7 large garlic cloves (finely chopped)
- 4 scallions (chopped)
- 5 green bell peppers, chopped
- 5 serrano chilies, chopped
- 2 (8 ounce) cans chili beans
- 2 (8 ounce) cans kidney beans
- 2 (8 ounce) cans of hunts seasoned diced tomatoes
- 2 lbs chorizo sausage
- 1 lb ground beef
- 1 chili powder (Carroll Shelby's Original Texas Chili Kit or )
- 4 tablespoons ground hot red chili powder
- 4 tablespoons ground med. red chili powder
- 1⁄4 teaspoon dried Mexican oregano
- 2 teaspoons paprika
- 2 teaspoons salt
- 3 tablespoons cumin seeds
- Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.
- Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
- Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
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RECIPE SUBMITTED BY
Mona and Scott love to cook! Our tastes run mainly around the Pacific Rim but we also delight in Southwestern cuisine!