This is our version of classic Texas-style chili with a combination of both beef and pork, but no beans or tomatoes. Due to a tomato allergy in the family, we have discovered that you can create an awesome pot of chili, full of spice and flavor, without a single tomato product. This can be served over spaghetti or on its own. A handful of sharp cheddar cheese or chopped onion makes a great final touch. Enjoy!
1 pound Pork Sausage
1 large Onion, chopped
1/4 cup Chopped Garlic
2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
2 TB Garlic Powder
1 TB Onion Powder
3 TB Ground Cumin
1 TB Mexican Oregano
1/3 cup Chili Powder
4 cups Beef Broth
1 cup Red Wine (or water, but the wine will tenderize a cheaper cut of meat and add great flavor)
2 - 3 TB Yellow Cornmeal, optional
In a large soup pot, brown off the pork sausage and drain. Add the onions and garlic to the sausage and saute for about 5 minutes until onions are softened, but not browned.
Add the beef, salt and pepper and cook uncovered, stirring often, until meat is not longer pink, about 10 - 15 minutes.
When meat is browned, add the remaining ingredients, except the cornmeal. Bring mixture to a boil.
Reduce heat and simmer uncovered for 1-1/2 hours, adding additional water if the chili becomes too dry.
Taste to adjust the seasonings, and cook 30 minutes longer, until the meat is very tender.
If you like your chili thicker, sprinkle a few tablespoons of cornmeal into the chili, stirring constantly. Simmer 5 - 10 minutes longer and serve.
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