Rio Grande Chili
I love this chili recipe! It's the BEST! Once I tried it, I haven't made another. I got it back in the day when I played Bunco.
As with all my College Game Day Saturdays, I had this timed perfectly with my first bite at the 7pm kick off between Texas and Texas Tech. What a treat!
Ingredients:
2 lb. Ground Beef
1 Onion, chopped
2 1/2 Tbsp Chili Powder
2 1/2 Tbsp Paprika
2 tsp Cumin
4 small cans (5.5 oz) Tomato Juice (or 2 large cans)
2 cans Tomato Sauce
Ground Red Pepper - use sparingly to taste
Beans: I am a big fan of the pinto bean and I love to add them to my chili. Click here for that recipe. Depending on who will be eating my chili determines if I add them. I usually have a big pot of beans cooking along side the big pot of chili, then I add some of the beans before simmering. If I am not sure if the crowd is a fan of beans, I leave them separate and serve the chili, beans, cheese and fritos buffet style.
Brown ground beef & onions.
Add the remaining ingredients.
Bring to boil, then simmer covered for 30 minutes - 1 hour.
You can add water for desired thickness. I usually don't add any.
Serve with fritos or cheese.
Chili KV Style - with beans & fritos, no cheese
Good Luck! I hope you like this recipe!
3 comments:
Yaaayyyy!
I'll have to give it a try! I love chili. My dad use to always get Ft. Worth brand block chili. Now I can't find it anywhere. Maybe if I look for it on the west side of town I'll find it!
I'm thinking chili and cornbread VERY SOON at our house. (Wonder if people do that here in Germany...) Yum. Thanks for the inspiration.
OMG, a chili recipe without beans!!! My young son is going to love you for this!!!
Can't wait to give it a try
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