by Nick Palmisciano We need to step up. All of us....
Cooking with Tim – Killer Texas Chili
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
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.