Recipe Name Texas Red Chili Submitted by jmsedlak Recipe Description Adapted from 'Secrets to Cooking TexMex' cookbook Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 120 Ready In (minutes) 135

Ingredients Amount Measure Ingredient 2 pounds Ground Beef, 80% lean meat / 20% fat 3 tablespoons olive oil 2 tablespoons butter 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) green pepper, finely chopped 1 onion 1 Large onion, yellow, diced 1 pepper Jalapeno peppers, chopped finely 3 tablespoons Hot Mexican chile powder 1 tablespoon Ground cumin 1 tablespoon Ground oregano 1 tablespoon Ground coriander 2 tablespoons garlic, minced 1 tablespoon salt 1 tablespoon black pepper, freshly ground 1/2 cup all-purpose flour 2 cups Tomato puree (one 16oz can) 5 cups (8 fl oz) water Steps Sequence Step 1 Brown ground beef in Chili Pot over medium high heat. Drain. 2 Add Olive Oil, Butter, Green Pepper, Onion and Jalapeno. Saute for 2 minutes. Reduce heat to medium. 3 Add Chili Powder, Cumin, Oregano, Coriander, Garlic, Salt and Pepper. Stir to fully combine. 4 SLOWLY add flour to pot, stirring frequently to prevent burning. Allow flour to brown for a few minutes, to develop flavor (if desired.) 5 De-glaze the pan using the Water. Add Tomato Puree. Reduce heat to medium low. Cook, uncovered, for 1 1/2 to 2 hours, stirring every 30 minutes. Serve with jalapeño cornbread. If desired, top chili with grated cheddar cheese and raw, chopped yellow onion.