Chili Season

Chili Season

November 19, 2015 0

It’s Chili Season

When professional football ramps up and the weather starts cooling down, it’s chili season in Texas! And as my neighborhood chili cook-off proved last weekend, there are more than a few ways to prepare it.  Although I am a fan of kidney beans in my chili, in Texas, many believe that beans have NO BUSINESS in chili. To each their own, so today I will give you the option to add or not to add them.  

Although I should probably be posting all my tips for hosting a gorgeous Thanksgiving Dinner, I prefer to leave that to all my “Martha Stewart/Etsy Loving” Mommy Pals, and share a great recipe to compliment the Winter season ahead of us. I wish I had a fancy name for this delicious, stew-like chili. For now, I call it the “Texican Chili Special.” It’s my honey’s recipe, so I can’t take much credit aside from the fact that I execute it well.

The Texican Chili Special


1 pound ground beef (feel free to substitute any meat or no meat)
3 celery stocks chopped finely
3 carrots chopped finely
1 large yellow onion chopped finely
Garlic Salt
1 tsp Cumin
1-2 tsp Cayenne Pepper (based on your tolerance to heat)
2 tsp Chili Powder
3 tsp Smoked Paprika
2 Tbsp Chicken Broth Powder/boullion
2 cans diced 15 oz can tomato (or one 28 oz size)
1-2 cans tomato paste (based on the thickness you desire)
1-2 cans red kidney beans (optional)
Olive Oil
chili ingredients
Start by covering the bottom of your dutch oven or large pot with olive oil. Set the fire to high heat and add chopped onions, ground beef and enough garlic salt to cover the surface of the onions/beef. Once the onions and beef brown, mix in your carrots and celery. Run the hot water and add enough to pot to cover the veggie/beef mix by one inch.

chili onions brown

Add the cumin, smoked paprika, chili powder and cayenne pepper and bring to a boil. Once boiling, add the chicken stock bouillon. Keep an eye on the pot and when you see the water is dissipating, add the chopped tomatoes and tomato paste. Continue boiling on high heat for another 5-10 minutes until you achieve your desired thickness. If it is too watery to your taste, mix in a 1/2 can to a full can of tomato paste and boil until it thickens up. Drop heat and simmer for an hour or so. Towards the end of the hour, you can decide whether you feel like offending a few Texans and add red kidney beans. This is one Texan, you won’t be offending. 🙂 Serve it up by itself, or enjoy a little Frito Pie action by adding fritos, cheddar and sour cream.

Happy Eating This Winter!


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