Texas Style Chili

Well I'm feeling particularly bloggish this week - probably due to a two month dry spell. It's 7am and I should be getting ready for work but I wanted to get this out before I did.

This is my attempt on making a beanless chili. I was going to go all meat but I just couldn't do it. This is my compromise.

Hope you like it!

Tracey’s take on Texas Style Chili

Ingredients

·         2 lbs ground beef

·         5 chorizo sausages

·         3 carrots – finely diced

·         2 medium onions – finely diced

·         3 celery ribs – finely diced

·         2 cloves garlic – minced

·         2 jalapenos – finely diced

·         3 chipotle peppers – diced (with some of the adobo sauce)

·         2 18 oz cans of spicy or chili seasoned diced tomatoes

·         1 28 oz can of regular diced tomatoes

·         1 can tomato paste

·         1 tsp salt

·         Fresh cracked pepper to taste

·         1 tsp cumin

·         1 tsp coriander

·         1 tsp cayenne pepper

·         2 tsp oregano

Directions

1.       Take the sausage out of the casings

2.       Brown the ground beef and sausage together on medium high

3.       Drain excess fat

4.       Add the diced garlic and jalapenos, sweat for a few minutes

5.       Add the diced vegetables, sweat down for a few minutes

6.       Add the canned tomatoes and tomato paste

7.       Stir in spices

8.       Reduce to low and let simmer on the stove for the day (I usually let mine simmer about 5-7 hours to make it lush and rich and thick.)

NB – I like my chili spicy but if you don’t use regular tomatoes, take out the cayenne and the jalapenos and use a milder sausage.

Eat!

Enjoy!!