Made my first batch of homemade â€œTexasâ€ chili.

dieselenthusiast · **Posted:** Sun Oct 16, 2011 1:15 am

Here in New Mexico I have to say, “TEXAS Chili” because around here people assume that I’m talking about green or red chili, lol.
:pepper:

I was very happy with the outcome. The flavor is really good, but I need to add more substance to the chili. Maybe some finely chopped bell peppers, onion, etc????? Give me your input.

2 tsp organic ground cumin
2 tsp organic garlic powder
10 tsp New Mexico sun dried Chimayo “hot” chili powder
1 tsp organic cayenne pepper
1 tsp crushed red pepper
1 tsp chipotle chili pepper

(1 lb) organic ground beef
(2) 14.5 oz organic diced tomatoes
(2) 15 oz organic kidney beans drained
(1) 25 oz organic pinto beans
(1) 15 oz organic tomato sauce

BugginKJ · **Joined:** Mon Jul 06, 2009 7:35 pm **Posts:** 4576

Spicey pork sausage would be tastey in there and oh yea ya have to have big chunks of onion. Use real garlic roasted, makes a huge difference:wink:
Otherwsie, when we eatin round the fire? :BINGO:

cgass · **Posted:** Sun Oct 16, 2011 1:36 am

Looks good. I haven't made chili since last winter. To add a little more substance I've always used tomato paste, makes it a little thicker. I use a small onion as well.

MonsieurGlen · **Posted:** Sun Oct 16, 2011 1:37 am

It looks and sounds tasty. Your recipe sounds like it's pretty spicy. Definitely add some finely chopped onions. I would recommend that you saute them first because it adds to the flavor. You could also add some diced tomatoes for more substance. If you want to thicken it, use cornstarch not flour.

dieselenthusiast · **Posted:** Sun Oct 16, 2011 2:09 am

BugginKJ wrote:

Otherwsie, when we eatin round the fire? :BINGO:

Come on out! :CAMPING:

Homemade Cinnamon Rolls are next!

dieselenthusiast · **Posted:** Sun Oct 16, 2011 2:13 am

cgass wrote:

I use a small onion as well.

I put a fair amount of onion powder in it, but I think I'll add some onion for texture and flavor.

dieselenthusiast · **Posted:** Sun Oct 16, 2011 2:26 am

MonsieurGlen wrote:

It looks and sounds tasty. Your recipe sounds like it's pretty spicy.

Yes, it's pretty warm. I like "hot" so I made this mix to reflect heat and flavor. I wouldn't serve this to house guests unless I knew they liked "spicy" foods. It’s not so hot that you can’t enjoy it, but it’s packed with enough heat that some people would be wiping sweat from their foreheads, lol. Living in "chili" country is nice as I can pick and choose different degrees of heat. So without changing the recipe, I can change the type of chili's that I use.

MonsieurGlen wrote:

Definitely add some finely chopped onions. I would recommend that you saute them first because it adds to the flavor. You could also add some diced tomatoes for more substance. If you want to thicken it, use cornstarch not flour.

Yeah, I'm going to saute onion and green pepper the next time around.

tommudd · **Posted:** Sun Oct 16, 2011 10:36 am

Always have to have onions and green/red and yellow peppers. I raise my own onions/peppers and also hungarian peppers which I throw in as well
I'm strange maybe but some finely chopped celery and grated carrots as well, carrots will add some sweetness ( not real sweat but just some added taste) of course garlic and some grated ginger, the real stuff not what comes in a bottle

jdorris · **Posted:** Sun Oct 16, 2011 10:52 am

Try taking out one can of the tomatoes and cut the sauce to a little can, 8oz. I used to add more tomatoes and sauce similar yours, but lately I have experimented with less and had good results. Less tomatoes=more Texas style. I second the sausage addition as well, makes for interesting flavor. I also like a bullion cube or two. Google chili competitions and look at the winning recipes. It can give you some insight to interesting ingredients to try. Love the pics.

Made my first batch of homemade â€œTexasâ€ chili.

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Made my first batch of homemade â€œTexasâ€ chili.