Texas Red Chili


True Texas style chili.  No beans although if you like beans in your chili you may add 1 or 2 cans of red kidney beans to the chili. This chili is a little on the spicy side,omit the jalapenos to make it milder or add a 3rd to make it spicier.

2 Lbs coarse ground beef (or regular ground beef if needed). i like to use 80/20 or 85/15 for chili
1 8oz can tomato sauce
1 15 oz can low sodium beef broth
2 jalapenos,scored through the skin in 3 or 4 places vertically
1 medium onion diced
3 Tbsp chili powder,divided
6 dried Ancho chilies
1 Tbsp cumin
2 Tsp sweet paprika
2 Tsp granulated garlic
1/2 tsp white pepper
1/4 tsp cayenne
1 package Sazon-Goya cilantro-tomato seasoning

place the ancho’s in a bowl of warm water and let soften for 30 minutes
while the chili’s are softening cook the onion and ground beef in a large pot until the beef is lightly browned
drain off the fat
add the beef broth,tomato sauce,1/2 cup of water and the 2 jalapenos
bring to a boil and reduce heat to medium. Let cook for 30 minutes,with the lid on
meanwhile take the ancho chilis out of the water,slice the tops off and remove the seeds. Then process in a food processor to for a paste
remove the jalapenos from the chili
add 1 1/2 Tbsp of the chili powder,the ancho paste and the cayenne.If your adding beans add them now
cook over medium heat,covered for 1 hour
add the remaining 1 1/2 Tbsp chili powder,the minced garlic,cumin,paprika,Sazon Goya and white pepper
continue cooking,covered for 30 minutes

serve with shredded cheese and sour cream

serves 4-6


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