red chili texas style

Per a request from B, we’re enjoying a giant pot of red chili tonight made the way Mama made it — with a couple of additions, of course. You know I can’t leave anything alone.

Usually I make green chili — chile verde — with pork and Hatch chiles, but every now and then B gets hungry for old-style red chili, so off I go to the grocery store for  RoTel tomatoes and, of course, McCormick’s Original Chili Seasoning Mix. They changed the package since the last time I bought it and I had a moment of panic in the grocery aisle. Where is my childhood?!!

Chile Pasilla MolidoThe hamburger was a gift from a neighbor whose freezer was overflowing with elk and venison, and with the addition of some chile pasilla molido and a couple of onions, we were ready to cook.

Two hours later, the chili turned out pretty well – but it will be better tomorrow. 🙂

Red Chili, kind of like Mama used to make

4 pounds hamburger, preferably a gift from a neighbor
1 heaping spoonful granulated garlic
lots of black pepper
2 large onions, diced
2 packages McCormick’s Original Chili Seasoning Mix
2 heaping spoonsfuls chile pasilla molido
1 large can RoTel Dice Original Tomatoes and Green Chilies
1 RoTel can of water
1 small can diced tomatoes with Italian seasonings
1 tiny can tomato paste
1 beef boullion cube

Brown the hamburger with the garlic and pepper so it doesn’t stink up the house. Add the onion and cook until it’s translucent. Add the chili seasoning mix and the chile pasilla molido and stir to combine well. Stir in all the tomatoes, the water, and the boullion cube, and simmer on low heat for at least an hour. Try not to eat it all the first day because it’s better after it sits.

It’s particularly good for breakfast with fried eggs and some homemade salsa ranchera on top.

 

Comments are closed.