This is a recipe that I modified from the original that I got from a gal at church. Since I made about four changes to the ingredients (out of necessity because I forgot to buy a couple of ingredients when I was at the store), I’m making this version my own. It’s very easy and it is delicious.

Jen’s Texas Chili
Makes 10-12 generous servings

1 lb. ground beef
1/2 tsp. onion powder
1 29-oz can tomato sauce
1 15-oz can stewed tomatoes
1 10-oz can Ro-Tel
1 16-oz bag frozen corn
1 15-oz can pinto beans, slightly drained
1 15-oz can black beans, slightly drained
2 Tbsp Goya Sofrito (red label)
1 small can diced green chilies
1 packet taco seasoning
1 packet ranch dressing mix

Brown the ground beef in a medium or large stockpot. Drain the fat, if there is a lot. Add all of the ingredients to the pot and let simmer at medium heat for 30-45 minutes. Stir frequently. Can also be cooked in a crockpot on high for about an hour.

Great served with cheddar cheese and Fritos as toppings.

I used a 2 or 3 quart pot and it was full to the brim. This is a thick and hearty chili - not too hot, just a little kick, lots of flavor. Let me know if you make it and what you think.

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1. I’m going to use this recipe for our church-wide Chili cookoff on Super Bowl Sunday...in Texas, no less.  I’ll share the results of the competition.  But not the prize, if I win (if there is one, unless it’s bragging rights, in which case I’ll be magnanimous).

   Posted by Bryan  on  12/17/05  at  12:14 PM

2. Mmmm, I could go for some chili right now.

   Posted by  on  12/17/05  at  02:04 PM

3. Bryan, look for Ranch beans - they’re supposed to be used instead of the black beans. We don’t have them in Virginia, but they’re a Texas staple as I understand it.

   Posted by  on  12/18/05  at  07:55 AM

4. “Lord, please save us from chili with beans.”

   If Bryan actually wins a cookoff with a recipe that calls for beans, you can bet it wasn’t a CASI cookoff.

   As a born-and-bred Texan, I must register my concern in the strongest of terms.

   Posted by Eric  on  12/18/05  at  03:54 PM

5. Personally, I prefer beans in my chili, but I was wondering if any “real” Texans would step up to voice their concern.

   Off to find out what the heck is Goya Sofrito, red label...as opposed to the black label?

   Posted by  on  12/18/05  at  04:33 PM

6. Oh, Gwynne...say it ain’t so!

   Goya Sofrito means dumb gringos will fall for anything, by the way.

   Posted by Eric  on  12/18/05  at  04:52 PM

7. What-Eh-vah. 

   I am a Yankee (when it’s convenient, like now). What can I say? I do know that supposed “real” chili isn’t supposed to have beans. However, I prefer it with beans.

   Goya Sofrito is for lazy cooks. I know that I can concoct that goop on my own, but there are times when it’s easier to just dip a spoon in a jar.

   Posted by  on  12/18/05  at  05:51 PM

8. Mmmm...just finished our chili (I’ll leave out the “Texas” part for Eric’s benefit)...very good!  And very easy (the trash can is now full of cans and packages).  I too made 3-4 modifications though (no onion powder, added 1/2 pound hot pork sausage to the beef, used Ranch Style black beans, could not find Goya Sofrito so I used a pureed, goopy, form of vegetable soup boullion, and a pound of cooked blueberries...hee...just checking to see if your gag reflex is working ).  Speaking of cooked fruit, I’m now enjoying a bowl of rum raisin rice pudding (out of Barefoot Contessa’s Family cookbook, one of my favorites)...yum!

   Posted by  on  12/18/05  at  08:24 PM

9. OK...there’s something we can agree on: rice pudding!

   Oh, and chili really goes better with raspberries.

   Posted by Eric  on  12/18/05  at  09:39 PM

10. Yuck! No, no, no on the cooked fruit! *gack*

    Rice pudding yes, though. *yum* But no raisins.

    Posted by  on  12/18/05  at  09:54 PM

11. I prefer rice pudding without the raisins also, but they wouldn’t stop me from chowing down.

    And, of course, we’re kidding about the fruit. Just some obscure, bizarre accountant humor.

    Posted by Eric  on  12/18/05  at  10:11 PM

12. I knew you were kidding. See my post about my weird things to understand the angst over the cooked fruit.

    Posted by  on  12/19/05  at  10:05 AM

13. Even though the Ranch Beans factory is right nearby in Fort Worth off Highway 121, I’ll probably not include them (or black beans either). There’s one Texan in my home who doesn’t care for beans of any variety, so that’ll dictate the recipe more than anything else.

    I’ll probably not put in any Texas staples...they tend to get stuck in the throat on the way down.

    Posted by Bryan  on  12/19/05  at  10:58 AM

14. Out of curiosity, I checked out the CASI rules and noticed this:  “No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff.” Do they mean before or after consumption of said chili?

    Posted by  on  12/19/05  at  06:25 PM

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