Old Fashioned Texas Chili Food

OLD MAMA'S FASHIONED CHILI

Steps:

• Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
• Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

AUTHENTIC 1840 TEXAS CHILI

Steps:

• Render the fat to liquid.
• Add the beef, and brown lightly, then add onions and garlic.
• (IMPORTANT Do NOT drain the fat or drippings).
• Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
• Continue over low heat for at least two hours, stirring every 30 minutes.
• Add salt to taste, though it doesn't need much.
• If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
• Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
• After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .

REALLY OLD-FASHIONED CHILI WITH SALSA CRUDA

Steps:

• In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps; drain.
• Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
• Cover and cook on LOW for 8-9 hours, stirring occasionally.
• Season with salt to taste during the last hour of cooking.
• To make the salsa cruda: combine all the ingredients in a bowl; refrigerate until ready to serve; if you must make the salsa the night before, add the cilantro and lime juice at the last minute.
• Serve the chili in bowls topped with salsa, cheese, and avocado slices.