This is my favorite chili recipe. Easy to make and always gets a compliment. I mix up the beans for a little extra flavor, color and texture. I made this and warmed up some cornbread and biscuits (pictured) I took home from the Reata Restaurant in Ft. Worth, Texas.
3 pounds Ground beef or turkey
3 tablespoons Wow-A Chihuahua
1 tablespoon chili powder
2 – 28 oz. cans of tomato sauce
1 large can of tomato paste
4 cans of Hunts stewed tomatoes with onions, cumin and jalapenos
1 can of each, black, garbanzo, light red kidney, and Cannellini (white kidney) beans rinsed well
1 tablespoon sugar – to cut the acid
Brown your meat in a little EVOO in a BIG pot. Drain any fat if there is any, add Wow-A Chihuahua, chili powder, and stir well. Add tomato sauce, stewed tomatoes, and tomato paste. Stir well and let heat thoroughly. When heated, not boiling, simmer for 10 minutes stirring to prevent any sticking. Add the beans in and heat up till warm.
Serve with dollop of sour cream, diced avocado, and fresh cilantro. Of course cornbread is a must. See our cornbread recipe if you can get some to go from the Reata, under Wow-A Chihuahua.