This yummy, filling, and hearty winter staple will leave your Sunday dinner guests asking for more. Traditional Texas Red Chili skips the beans, which leave many feeling bloated and gassy anyway. Skip them. You will absolutely not miss them.
Ingredients:
- ¼ CUP Avocado or olive oil
- 2-3 LBS Ground meat (beef, spicy sausage, turkey, chicken) or my favorite left over brisket and smoked pork belly
- 2 Medium onions, chopped
- 2-3 Bulbs of garlic (or 1 head if you LOVE garlic), minced
- 1 7 oz can Adobo Chipotle, chopped (keep liquid)
- 1 28 oz can crushed tomatoes (including liquid)
- 1 28 oz can diced tomatoes, Italian style (including liquid)
- 5-6 TBSP Chili, fajita, or any kind of spicy seasoning (1/2 if heat-sensitive)
- Optional for garish: sour cream, chopped avocado, shredded cheese, tortilla strips, green onion slivers
Directions:
In a large skillet, heat oil, sauté onions, garlic and adobo peppers with liquid from can. Cook for about 10-12 minutes until onions are soft and translucent. Transfer to crock pot (line with liner for easier cleanup).
Brown ground meat and cook completely. Drain fat and add any left over cooked brisket, pork belly, or other meat desired. Mix together and transfer to crock pot. Add all 3 cans of tomatoes, including liquid, 1 beer, and any of the desired chili seasoning.
Cook for minimum of 6 hours, stirring occasionally. Once reduced and thickened, you can simmer with lid off for several more hours or until ready to eat. Remove from direct heat, allow to cool a bit, dish and garnish with optional items. Or some cornbread skillet is also a delightful addition.
