Texas-Style Chili
Recipe information
Yield
about 5 quarts
Ingredients
3 pounds ground chuck
1 pound hot bulk sausage
3 medium onions, chopped
4 cloves garlic, minced
1/4 cup chili powder
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
Two 28-ounce cans whole tomatoes, chopped, with their juice
Three 16-ounce cans kidney beans, or Bush’s hot chili beans, drained
Preparation
Combine the ground chuck, sausage, onions, and garlic in a Dutch oven. Cook over medium heat until the meat is browned; stir the meat to break it up as it cooks. Drain off the pan drippings. Stir in chili powder, flour, sugar, oregano, and salt, and stir well to mix. Cover, and simmer for 1 hour, stirring occasionally. Add the tomatoes, beans, and simmer for 20 minutes longer.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
