Posts Tagged ‘tex mex chili’

Today I decided to fix a bowl of chili for lunch.  A good chili requires several spices and finding them became quite a chore.  Over time, my spice drawer has piled up and I could overlook it no longer.  Out came every spice jar or container for a full review.  When in the world did I buy this?  Who in the world bought that that?  (Answer - husband on a budget)  One by one I set the sad jars aside that were destined for the trash bin.  Time is not a friend to your spices.  When is the last time you lined up your spice jars on the counter like soldiers for an annual review?  Some may stay and some must go.  If you cannot remember the last time you did it, it’s been too long.

A well-stocked spice drawer consists of the basics:

If you keep the basics up to date, you can cook countless recipes.  I keep my spices in a drawer, although they say that spices are best if kept in the freezer.  Wherever you store them, try to keep them weeded out.  One month turns to two turns to three and so forth.  In your mind, from now on, when you fix your first pot of chili at the beginning of autumn, then it’s also time to comb through your spices.

Fresh spices keep you several steps ahead when it comes to cooking for your family.  A stocked spice drawer helps to make a house a home and arms your kitchen with much of what you need to flavor your family dinners with the love and warmth you want for them.

So whip up a pot of tex mex chili and review your spices - -

In our home, a pot of chili ushers in fall.  Growing up in Chicago with two Houstonian parents, we ate lots of chili in my family.  Even now, the first sign of cold weather (anything under 80 degrees here in Houston) makes me crave a good bowl of Tex Mex Chili.

This recipe calls for masa harina.  Masa harina is corn flour and is usually found on the international aisle.  To me, the masa harina really gives an unmistakable flavor.

Ingredients for HFT Tex Mex Chili

• 1 onion - chopped
• 2 lbs. ground sirloin
• 2 cloves garlic - minced
• 6 oz. canned tomato paste
• 6 Tbsp chili powder
• 2 Tbsp cumin
• 2 Tbsp masa harina
• 1 tsp cayenne pepper
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 1 can pinto beans - drained (optional)
• 1 1/2 cups uncooked rice
• 1 cup cheddar cheese - grated
• 1 bunch green onion - chopped
• Tabasco sauce

Cooking Instructions

1. In a 4 qt. stock pot, sauté the onion with some olive oil over medium heat.
2. Add the ground sirloin and brown. When almost completely brown, add the minced garlic.
3. Once browned, stir in the tomato paste. Add one can of water and stir all together.

Reserve the can for measuring out water to add to your chili at various stages during the cooking process.

4. Add all the dry spices along with salt and pepper.

Taste your chili and adjust the seasonings according to your tastes and tolerances.

5. Add some more water if necessary.

Different people like different consistencies so add the water slowly from the tomato paste can.  I have found that I normally add a total of about 3 cans of water but you may want more or less.

6. Drain the beans and add them if you are going to put them in your chili.

I like the beans but my husband does not.  It’s up to you.

7. Lower the temperature under the chili to a slow simmer and cover.
8. Allow the chili to slow-cook while you prepare some rice according to the package instructions.
9. Grate the cheese and chop the green onions.

A little Tabasco is nice to throw on the table too.

When the rice is ready, your chili will be ready.  Serve chili in bowls over rice and top with cheese and green onion.  Mmmmm, Delicious!