Homemade TexMex Chili

Homemade TexMex Chili

There's nothing that is so comforting on a cold and rainy day than a steaming bowl of chili. Not even goulash will come close at times like these. But not any homemade chili will work though. You need a good old fashioned TexMex chili! This chili is great by itself or with cheese on top. I prefer mine with cornbread also, mmmm good!

• 2 1/2 pounds Lean ground chuck
• 1 pound lean ground pork sausage (for a different flavor, use Italian sausage)
  
• 1 cup finely chopped onion
• 4 finely chopped garlic cloves
  
• 1 can beer (12 oz.) - (the cheaper the better!)
  
• 8 ounces Hunt's tomato sauce
• 1 cup Water
• 3 tablespoons Chili powder
• 2 tablespoons Ground cumin
• 2 tablespoons beef-flavor instant
• 2 teaspoons Oregano leaves
• 2 teaspoons Paprika
• 2 teaspoons Sugar
• 1/2 teaspoon Ground coriander
• 1/2 teaspoon Louisiana hot sauce
• 1 teaspoon Flour
• 1 teaspoon Cornmeal
• 1 tablespoon Warm water
  

Cooking Directions

1. In large saucepan or Dutch oven, brown half the meat then pour the extra fat off.
2. Remove meat.
   
3. Brown remaining meat; pour off all fat and save 2 tablespoons
   
4. Add onion and garlic then cook until tender.
   
5. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.
   
6. Bring to boil; reduce heat and simmer covered 2 hours.
   
7. Stir together flour and cornmeal; add warm water. Mix well.
   
8. Stir into chili mixture.
   
9. Cook covered 20 minutes longer.
   
10. Serve hot with crackers or cornbread.

Cooking Tip:

I highly recommend using a cast iron dutch oven and letting the Chili "simmer" all day on low heat. This gives the ingredients a chance to mingle and become full flavored. As the grease rises to the top, just stir it back in occasionally. Now slap the kids away and hide the rest from the spouse!