How on earth can you think your chili is good when you are from Virginia?
Hee, hee.
Chili was here in Tejas, where the original Cowboys called "Caballeros" taught the Settlers about raising cattle and how to be cowboy.s.
They taught them how to cook with chilis and the beef that they raised.. The tomato originated in Mexico, so tomatoes are part of the base for it too. It is actually called "Chili con Carne".. (Chili with meat)
Here is the recipe I tend to use.. I make the Pintos the day before.. Home made. Thanks for letting me tease you a bit..
Texas Style Chili
This is Texas style chili We traditionally only use meat, but you can add canned Pinto beans (drained) for the last 15 minutes of cooking..
1 Med white onion chopped.
1 clove garlic crushed
1 1/2 lb chili meat
1 1/2 lb ground beef (venison can also be used)
3 tsp ground cumin
3 Tbsp chili Powder(you can add more to taste)
2 Tbsp. tomato paste
2 Cans Whole tomatoes (crushed)
tsp salt (optional if you want to add a beef bouillon instead)
1/2 tsp Cayenne pepper (optional) This is what adds the heat.. Is you want it mild, leave it out.. If you want it super spicy add more..
Cook onion, garlic and all meat and spices, till meat is browned.. Drain off all of the fat.. (DO NOT rinse meat).
Add tomato paste and all crushed tomatoes with all liquid, add salt (or bouillon).
simmer on low for an hour. If you feel it is too dry, you can add water or beef broth. Check the seasoning, you can add more heat or salt as needed.
Optional additions.. If you want to add fresh peppers (jalapenos, or poblanos), always rinse them, take the stems off and remove the inside membranes and seeds.. The chopped up peppers and cook with onion, garlic and beef..
Can be served with shredded cheese and raw chopped onions..
We eat it with corn tortillas, tortilla chips, or corn bread..
Freezes great.
In Texas we usually do not add beans.. and when we do make the exception.. It is never Kidney Beans.. those are for cold salads.. Pintos are for chili..