Episode 1 - Texas Style Chili

In this first episode we will be making an all-purpose chili which the official state food of the state of Texas. The ingredients of this chili can be easily adapted to fit your individual dietary needs without compromising the flavor and quality of the dish. Below the basic recipe I have included a list of the many variations I have made during the last 8 or 10 years depending on the occasion and guests with whom I would be dining. I hope you will enjoy this dish as much as my family and I do. 

Todd’s Texas Style Chili

1 pound ground beef, 80/20

1 (8oz) can tomato sauce

1 (15oz) can tomatoes diced

1 (15oz) can pinto beans

1 cup beef or chicken stock

1 large onion, diced

2 tablespoons chili powder

2 tablespoons minced garlic

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon paprika

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon red pepper flakes or 1 jalapeno, diced and seeds removed (optional)

• In a medium saucepan add 1 tablespoon olive oil and saute the onions until soft and translucent, then add garlic and saute until the meat is thoroughly browned. Add ground beef and cook until it is no linger pink.
• When meat is thoroughly browned add the beef stock, tomatoes, tomato sauce and the dry ingredients and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
• While the chili is simmering drain and rinse the pinto beans in a strainer. After 15 minutes has passed add the beans and bring the dish back to a boil, then reduce the heat to low and cook for another 45 to 60 minutes. Make sure you stir the chili occasionally to keep it from burning.
• Check seasoning and adjust salt and pepper per personal preference. Serve topped with freshly chopped onions and shredded cheddar cheese.

Note: If you do not have chicken or beef stock available, add water with 2 teaspoons bouillon powder. If using bouillon powder check the seasoning before adding the salt as some commercial powders are high in sodium and you may not need the additional salt. If you want a thicker chili, you can mix 1 teaspoon all-purpose flour or mass harina with 2 tablespoons with water and add during the last 15 – 20 minutes of the cooking process, personally, I prefer to cook my chili allowing it to reduce down to the desired thickness as this intensifies the flavors of the dish.

Variations:

Alamo Chili – Omit red pepper flakes and substitute two (8oz) cans of tomatoes & green chilies. If you cannot find a store brand you like, then I suggest you use Rotel brand tomatoes and green chilies.

Bunkhouse Chili – In this chili, I use equal parts red, pinto, and black beans in place of the pintos. I generally make this recipe when making a making a large batch for a group dinner. By tripling the recipe I simply use one can of each.

Salsa Verde Chili – Add one (8oz) can Green Mexican Salsa a.k.a. Salsa Verde. I use La Costena brand which is readily available at my local Walmart, it provides a medium heat, but any brand will do.

Smokey Hot Chili – Omit red pepper flakes and add 2 to 3 smoked chipotle peppers, minced. Chiptole peppers are canned smoked jalapeno’s in adobo sauce. They can be found in the Latin food isle of most major supermarkets, I use La Costena brand which is readily available at my local Walmart.

Smokehouse Chili – Substitute ¾ to 1 pound cooked leftover chopped brisket for the ground beef.

Vegetarian Chili – Saute one green bell pepper and 2 stalks of celery coarsely chopped with the onion. Use vegetable stock in place of the beef stock, and substitute one (15oz) can each of red,and black beans for the ground beef. Add one (15oz) can sweet corn liquid an all.