The hubbie seems to lose his chili recipe all the time, mostly because my recipe book is so overstuffed everything falls out of it. Although, it is not my fault he scribbles it on the back of the grocery list and I accidentally throw it away. We don't even know if that is really what happened! Now we will have the recipe forever on the blog and we get a chance to share the recipe with all of you!
The Hubbie's Texas Chili2 (15 ounce) cans Organic Tri-blend beans, rinsed and drained
2 (8 ounce) cans of tomato sauce
1 (15 ounce) can fire-roasted tomatoes
1 (15 ounce) can diced tomatoes
1 (15 ounce) can diced tomatoes and green chiles
1 (15 ounce) can corn, drained
1 tbsp extra virgin olive oil
1 medium onion, diced
1 clove garlic, minced
1 tsp salt
2 tsp sugar
1 pound ground pork
1 pound ground beef
2 tbsp fresh parsley, diced
1/2 tsp oregano
1 and 1/2 tsp cumin
2 tbsp chili powder
1 cup water
In a large skillet brown the ground pork and beef over medium heat. Drain and set aside. In a large soup pot, combine the olive oil, onion, garlic, and corn over medium-high heat. Saute until onions are translucent. Add in cooked meat, tomatoes, water, and spices (everything except for beans). Heat to boiling, then reduce heat, cover, and simmer for 1 hour stirring occasionally. Add in beans and bring back to a boil. Reduce heat and cook on low, uncovered, for 30 minutes, stirring as needed. Chili will thicken the longer it is simmered. Serve warm with sour cream, shredded cheese, tortilla chips, fritos, cheese bread....whatever floats your boat!
If you can't find the tri-blend beans, it is a combination of red kidney beans, pinto beans, and black beans, so just pick your favorites. If you have time, just let the chili simmer for 2-3 hours (adding water as needed) and the flavors will really come out, in fact it is usually better the second day. Also note, this recipe makes A LOT of chili, enough for lunch all week, so I hope you like it!