Tuesday, November 13, 2012

Texas Temps Tumble - Bring on the Chili

Howdy, y'all. We're havin' chili at the cafe today. Now don't worry, it's not hot. (yes, I feel the need to clarify that for anyone north of Oklahoma)

While you will find plenty of arguments about chili by Texans (those who are against beans, those who are for), my husband likes to consider himself a chili connoisseur. He's taken the best of both worlds and come up with his own easy recipe. And, don't tell him, I'm going to share it with you today (even his secret ingredients).
Here's what you'll need:
  • 1# ground meat (beef, turkey, venison, bison - on this day I used turkey)
  • 1 onion chopped
  • 1 packet chili seasoning (store brand, whatever)
  • 2 - 8 oz. cans tomato sauce
  • 1 - 15-16 oz can of your favorite beans - we prefer pinto, Ranch Style Beans in particular
  • Secret ingredients!!!

Brown ground meat with onion. I like to use the ground turkey breast because it really cuts the fat. However, it does look a bit anemic, doesn't it? But by the time we're finished, no one will ever know it's not red meat.

Once your meat is ready, add chili seasoning, tomato sauce, and beans. Stir until well mixed.

And now for the secret ingredients:

  • 1 tablespoon Worcestershire sauce
  • 1-2 tablespoons sugar
Yep, that's it. The sugar cuts the acidity of the tomato sauce. The Worcestershire sauce adds a nice richness.

Simmer at least 30 minutes.

Serve with tortilla chips, crackers, or cornbread.

This is guaranteed to warm the cockles of your heart on a cold winter day. And it takes less than an hour to prepare. Gotta love that.

Chili anyone?


  1. One word: BISON.

    Texas is a weird and lovely land. And I love chili. Without bison.

    1. LOL! Personally, Virginia, I've never made it with bison, but my SIL has. Just very lean beef.

  2. You used turkey.

    Walking away, shaking my head, sure I saw this wrong.

    Tex... From Texas, land of the beef and home of the brave.

    Used Turkey.

    Oh. My. Stars.

    1. I know, I know. But if I sneak turkey in the chili, then I can have a big juicy steak later in the week.

      Blame it on the whole cholesterol thing. And if I have to be selective about my beef, I want the slab variety.

  3. Oh, wow! I feel like I've been let in on a big secret! I've never heard of the worcestershire sauce! I'll be sure to add that next time. :) Thank your hubby for us, unless of course you can't admit you shared. :)

    1. That's right, Missy. Mum's the word here. You did NOT get this recipe from me.

    2. Haha! It was another, completely identical recipe from some little foody site... *zips lips*

  4. Quick and easy, just the way I like it :)

    I use Worcestershire sauce in chili sometimes - I love the flavor it adds.

    I also use different meats - ground turkey, ground beef, chicken...but my favorite is cut up round steak. When I make it that way the family calls it "Cowboy chili".

    And then there's Cincinnati style....

    I think we're going to have chili tonight and try this recipe

    which came from cyberspace.

    Mindy certainly didn't have ANYTHING to do with it!

    1. That's right, Jan. I know NOTHING. Though hubby likes it with steak too. But that's when he's making it and has all the time in the world.

  5. You know what I've found? Folks try to put too many things in chili. Mindy, this is a great, simple, basic recipe.... and I will love it. I promised the peeps that live close by chili this weekend.

    Although I'll use ground beef, but I do "get" the whole cholesterol thing. But I eat so much bird that I might actually be sprouting the odd feather or two....

    Or those might be old-age whiskers! Dagnabbit! ;)

    I love the worcestershire addition. That stuff is a solid addition to so many recipes, and I use it in Beef Stew, too. Or beef pot pie... it's a great additive.

  6. OMGosh, Ruthy! Give a spew alert next time please! LOLOL

  7. yum sounds good!