Texas Chili – Southern Recipe

Texas Chili – Southern Recipe

Ingredients:

3 lbs of beef (ground)
1 lb of pork (ground)
1/2 Tbsp of bacon fat (or 5 pcs of precooked bacon strips then crushed)
1/16 c of sugar (white)
1/8 c of sugar (dark brown)
1 Tbsp of soup base (beef)
1/2 tsp of coffee (instant or real)
1 c of celery; chopped
2 tsps of salt
1 tsp of thyme
1 tsp of cumin seed
1 tsp of garlic (powder or minced)
1 Tbsp of cocoa powder
2 pcs of bay leaves
1 tsp of cilantro
1/2 Tbsp of oregano (Mexican)
1 tsp of hot sauce (Tabasco)
or
1 tsp of ground pepper (cayenne)
3/8 c of chili blend
2 Tbsps of paprika
48 oz of juice (V-8)
1 c of onion; chopped
1/2 c of peppers (green or red); chopped
16 oz of stewed tomatoes (canned)

Instructions:

Brown beef together with pork then drain excess fat; place inside a crockpot. Add bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, onion, peppers, and stewed tomatoes. Cover; continue to cook 4-6 hours at high or 8-12 hours for low.

To Cook Using The Stove:
Brown beef together with pork then add onions till they turn translucent; set aside. Cook bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, peppers, and stewed tomatoes; mix them well.

Cook for five mins. Add the browned meat; cover. Slowly cook above gentle heat for four hours or more, stirring every 10-15 mins.

Texas Chili – Southern Recipe

Buffalo Snort Red Chili With Armadillo Meat Recipe

Buffalo Snort Red Chili With Armadillo Meat Recipe

Ingredients:

1/2 lb of bacon (with fat)
10 oz steak (T-bone); finely chopped
5 lbs beef (chuck); coarsely ground
12 oz beef (Lone Star)
1 lb of armadillo meat (fresh)
2 lbs finely chopped onions (spanish)
5 Tbsps red powdered chili (New Mexican)
2 Tbsps powdered cayenne
1/2 c green chili (New Mexican)
4 pcs Jalapenos (stems and seeds)
1 pod of red chili (New Mexico)
1/2 tsp of tabasco (sauce)
1 tsp paprika (hot, Hungarian)
1 lb of Italian spicy sausage
3 lbs crushed tomatoes (plum)
1 Tbsp oregano (Mexican)
1 1/2 c of water
1 1/2 c diced bell pepper
1 Tbsp of brown sugar
1 Tbsp chopped garlic (in oil)
2 tsps of salt
2 Tbsps Worcestershire sauce
5 Tbsps cumin (ground)

Instructions:

Pre-heat stockpot and fry bacon. Add onions and cook til tender. Gradually add in the other ingredients, starting with the meats (T-bone steak, beef chuck, Lone Star beef and armadillo), spices then sauces. Increase heat until it boils, then reduce temperature. Simmer in about two hours. Serve while hot.

Buffalo Snort Red Chili With Armadillo Meat Recipe