Cooking with Tim – Killer Texas Chili

It’s finally getting cold here in Texas. There is nothing that warms your innards and your soul more than a delicious bowl of chili. Traditional Texas chili has no beans in it. I’m not one to follow rules so like the honey badger, I’ll do what I want (and add beans). The protein used is entirely up to the cook. I used deer for this one, but occasionally I love a good sirloin chili too.

Ingredients:

2 (15.5 oz) cans of Chili Beans. NOT CHILI, Not chili and beans
1 (15.5 oz) can of kidney beans
2 (28oz) cans of DICED TOMATOES
2 small cans of diced green chilies (NOT jalapenos)
2’ish tablespoons of chili powder
1’ish tablespoon of liquid smoke
1’ish tablespoon of cumin
½ cup brown sugar
Add salt pepper, garlic salt to taste
Method

Combine everything into a crock-pot.

Cook on high for 30 minutes.

Dice 2 yellow onions, cut and fry until brown. Cook Garlic 2-4 cloves with onions.

If you use beef, deer, pork or lamb (cube/chunk), cook with some garlic salt and oil. Slightly undercook them (rare/medium rare).

Cover and cook everything together for about 1.5 hours on medium or 2 hours on low. 20 minutes before you are ready to eat, add a couple tablespoons of flour and stir it in.

2 Comments

1. 

   ThatGuy

   January 3, 2012 at 9:14 am

   Good recipe, and good attempt to man proof it with the chili bean description. My boy still managed to ruin it though, by not knowing the difference between cloves and bulbs of garlic. Poor guy, he started out so proud of himself for finally cooking something.

   Reply
2. 

   Matt Peters

   January 3, 2012 at 10:27 am

   Not to ever question a great culinary genius, but I do have to ask about the Flour. Why do you add this?

   Reply