Sunday, December 12, 2010
Texas Chili: To Bean or Not To Bean
I was in the mood to cook up a winter dish and I had my mind made up on a thick Irish Stew with cubed chuck, carrots, onions, celery and potatoes all cooked in a red wine sauce. I had even made it TO THE GROCERY store this morning when Jim says to me that he really felt like a bowl of chili for lunch. Chili?? I have never written my own recipe for chili, although that task is quickly rising to the top of my to-do list. When we go camping I like to use our leftover breakfast meat and make a pot of chili by adding a can of beans, a can of tomatoes and a packet of chili spices. I realize this isn't REAL chili, but when you are camping and it's cold out, a pot of this will warm you right up.
Texas Two-Step Chili Mix. It's made with Hatch Chiles right here in Austin, Texas and boasts an all natural ingredient list including tomato juice and tomato puree, green chiles, fresh onion, garlic, masa, cumin, sugar, ancho pepper puree, jalapeno and spices. I thought I would give it a shot and rate this product here on my blog.
I wanted to customize the mix a little, so I began by chopping a yellow onion and cooking over medium heat until almost translucent, then I added a teaspoon of garlic. In my ingredient picture above, notice the new garlic I found at my grocery store, Spice World came out with a squeeze bottle!
I would love to hear from you... How do you make your chili? Does it have beans? What are your preferred toppings?