I’m going to derive from my original plan to post about Thai food today. Sorry if you were looking forward to it, but I couldn’t help myself. I’m excited and inspired to write about the Texas-style chili I made over the weekend.
Why is it so exciting? Because this is one of my blogging “firsts.” This is the first time that a reader has asked me to post a specific recipe!
Over the weekend I posted a tweet about the chili:
One of my Twitter followers responded asking for the recipe!
I served this chili to a group of friends. It went over well for the most part. Unfortunately, one friend turned it down, I didn’t realize he dislikes kidney beans. I felt bad that everyone else enjoyed the chili and he resorted to snacks for dinner. I’ll remember next time. And hopefully I’ll learn to ask about people’s likes/dislikes before showing up with food.
My Texas-Style Chili recipe is constantly changing. It’s adapted from my parent’s recipe and reading a bunch of Southwest-inspired cookbooks.
I’ve divided this recipe into indicate the usual and optional ingredients. I’m including approximate pricing for the items I included in the chili I prepared this weekend.
I hope you enjoy it!
Slow Cooked Texas-Style Chili
- 1 pound of lean ground beef – approximate cost $4.00
- 3 cups of dried, mixed beans (at least 2/3 of which are generally red kidney beans with a mixture of garbanzo, white kidney/cannellini, navy, and fava beans) – approximate cost $3.00
- Alternately, if you can use canned beans (2 cans of red kidney beans and 1 can of bean medley)
- 1 bottle of beer (alcoholic or non-alcoholic, I used a honey brown this time) – approximate cost $1.50
- 1 can of diced tomatoes – approximate cost $1.00
- 1 can of tomato paste – approximate cost $0.75
- 4 garlic cloves, minced – approximate cost $0.25
- 4 tablespoons of chili powder – approximate cost $0.15
- 1 tablespoon of cumin – approximate cost $0.10
- 1 tablespoon of salt (or to taste) – approximate cost $0.05
- 1 teaspoon of vegetable oil – approximate cost $0.05
- 1 1/2 cups of water
- 1 onion, chopped
- 1 tablespoon dried cilantro – approximate cost $0.10
- 1 jalapeño pepper
- 3/4 cup of frozen corn (or 1 can)
- 3/4 cup of frozen green beans (or 1 can)
Optional toppings and sides
- 2 cups of shredded cheese (mozzarella, cheddar, and/or colby)
- Toast (for serving)
- Bring a large pot of water to a boil and add mixture of dried beans, turn the stove off, put a lid on the pot, and let the beans soak for at least 1 hour (skip this step if you’re using canned beans).
- Heat the vegetable oil in a frying pan over medium-high heat.
- Sautee the minced garlic for 1 minute.
- If you’re adding onion, add it to the frying pan at this point and cook for an additional 5 minutes.
- Add the ground beef and cook until browned.
- Add the chili powder and cumin, cook for about 1 minutes (or until the spices become fragrant).
- Add the beer and bring to a boil then cook for about 5 minutes (the liquid should be about half evaporated).
- Add the tomato paste and stir into the mixture.
- In a large crock pot, combine the meat and spice mixture, beans, diced tomatoes (don’t drain the liquid), salt (to taste), water, and any additional ingredients.
- Cook at low temperature for 5-6 hours (or high temperature for 3-4 hours).
- Serve as is or with any additional sides and toppings.
Makes about 8 servings (approximate cost: $1.36 per serving + any additional ingredients).