Texas Chili

A family favorite, our chili is packed with protein and flavor. Can it ahead of time for a convenient single serving meal. 

 Serves: 8 - 1 cup servings

½ green bell pepper

½ red bell pepper (tall skinny ones are better. They’re red Marconi species)

1 large jalapeno

2 serrano peppers

1 Anaheim/Pasillas pepper

1 pound lean ground beef (80/20)

1 medium white onion

1 can beef broth, reduced sodium

1 can kidney beans, drained and rinsed

12 oz of tomato paste

Capful of  Worcestershire  sauce

½ tsp minced garlic

3 tbsp chili powder

1 tsp ground cumin

1 ½ tsp dried oregano

¼ tsp salt

¼ tsp black pepper

½ tsp chipotle powder

1 ½ tsp all-purpose flour

1 tbsp red wine (use Cabernet Sauvignon, Syrah, or Zinfadel- zinfandel is red, DON’T use “white” zinfandel. That’s a blend of red and white grapes and would be awful in chili)

Optional toppings: 

Cheddar cheese

Green onions

Sour cream

Can Opener

Colander

Knife

Cutting Board

Measure Spoons: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp

2 Small Bowls

Large Pot

Large Spoon or Spatula

• Wash and dry produce and thaw meat
• Open cans. Rinse and drain beans
• Chop all peppers and dice onion
• In one bowl measure and mix all spices. In second bowl mix flour and wine to make a slurry
• In large pot brown meat
• Add peppers and onions. Cook until onions are translucent. 
• Add beans, beef broth, tomato paste, Worcestershire sauce, and spices. 
• Bring to a boil, then reduce to low and simmer. Add slurry and stir thoroughly. 
• Simmer for 30 minutes. 
• Serve hot with any additional toppings desired.