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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 280.5
  • Total Fat: 17.6 g
  • Cholesterol: 48.2 mg
  • Sodium: 497.0 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 14.8 g

View full nutritional breakdown of Exotec's Texas Chili calories by ingredient
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Exotec's Texas Chili

Submitted by: EXOTEC

Introduction

A mostly-meat chili with minimal beans. A mostly-meat chili with minimal beans.
Number of Servings: 28

Ingredients

    1/3 c dry kidney beans
    1/3 c dry pinto beans
    1/3 c dry black/turtle beans
    6 T coconut oil
    4 T butter
    4 T Kikkoman™ soy sauce
    2 medium sweet onions
    1 medium red/purple onion
    1 medium green bell/sweet pepper
    1 large head fresh garlic, roasted with oil
    16 oz sliced fresh white/button mushrooms
    3# chuck steak, diced to 1/2"
    1# bulk pork (or Italian) sausage
    I lg jar Prego™ Traditional spaghetti sauce
    1 lg can crushed tomatoes
    1 can Rotel™ diced tomatoes with mild chilies
    3 t chili powder
    1 t ground yellow mustard
    1 t cumin
    1 t cinnamon powder
    1 t Tabasco™ mild green pepper sauce
    1 t freshly ground peppercorns
    1t Bad Byron's™ Butt Rub BBQ seasoning

Directions

Soak beans overnight (at least 12 hours), changing water several times, until they soften. Simmer in slow cooker or (chili) pot until soft-tender (takes several hours to overnight).
Add spaghetti sauce (brand and flavor your preference; recipe is calculated for Prego™ Traditional), crushed tomatoes, Rotel™ diced tomatoes with mild chilies (brand again your preference; recipe calculated for Rotel™), 1 T chili powder, 1 t mustard powder, 1 t cumin, 1 t ground cinnamon (not sweetened), 1 t Tabasco™ mild green (or garlic) pepper sauce, and 1 t freshly ground peppercorns. Start cooker/pot simmering.

Roast one large head of fresh garlic with oil.
Finely dice onions and green pepper. In a large, heavy skillet, saute/sweat in 2 batches using 2 T oil and 2 T butter for each batch. Add roasted and smashed garlic cloves. Saute fresh mushroom slices in 2 T oil and 2 T butter. Pour all these into the simmering slow cooker or pot.

Dice a 3-pound chuck roast in 1/2" cubes. Break up a pound of bulk pork sausage or Italian sausage into similar-sized chunks. Brown meats in batches, sausage first, in aforementioned heavy skillet. You may need to add oil if the meat/s are very lean. Finish each batch with a toss with 2 T Kikkoman™ soy sauce and BBQ seasoning. Pour meats into simmering chili cooker.
Continue to simmer several hours until flavors meld and beans are very tender.

***NOTE*** Do not attempt to adjust seasonings until the chili is cooked and has cooled once. It tastes very sweet and "raw" until after this point. On second warming, if the flavor is still too mild, then begin to adjust to taste, carefully. It will overseason easily!
Salt is intentionally omitted, since there is enough saltiness with the soy and sausage seasonings, IMO.

Serving Size: Makes 28 1-cup servings

Number of Servings: 28

Recipe submitted by SparkPeople user EXOTEC.






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