By Amanda Hill
We Texans love our chili. Everyone’s recipe is a little different—whether you make it with extra jalapenos, beans, no beans, thick, thin, venison or lean beef. It’s the perfect dinner option for a cold winter night.
At Texas Farm Bureau, we have an annual chili lunch, hosted by the Commodity and Regulatory Activities Division, to show our appreciation to the more than 300 employees who donate through our United Way campaign. It’s something we all look forward to time and again.
Ned Meister and his team use the Texas Beef Council’s Perini Ranch Steakhouse Chili recipe, and then each add a little twist to spice it up.
Coleburn Davis stirs up some of the “Jay & Coleburn’s Wimpy Chili”—for those who skip the kick.
Always the gentleman, Gene Richardson prepares “Gene & George’s Gentlemen’s Chili” for a “less potent” option (no beans). If you’re looking for trouble, though, you could try “Jon’s Rocket Fuel.”
And for the adventurous folk, Ned tests his famous “Ned’s Nuclear Waste.” To make the peppers really pop, he freezes the jalapenos for an entire year. That stuff will knock you clear into 2012!
If you’re looking for a quick, healthy meal to serve your family in the new year, try your own version of the Texas Beef Council’s chili recipe. It’s sure to please any Texan!
From all of us at Texas Table Top, Happy New Year and enjoy!
Perini Ranch Steakhouse Chili
Summary: A delicious Texas staple from the Texas Beef Council
- 4 lbs. ground lean beef
- 1 large onion, diced
- 1 jar (16 oz.) chunky style picante sauce, medium heat
- 1 can (16 oz.) stewed tomatoes
- 1 tsp. garlic, minced
- 1 tbsp. cumin seed
- 3 tbsp. chili powder
- 1 tsp. dried oregano
- 2 cups hot water
- salt and pepper, to taste
- 1 fresh jalapeno
- In a heavy skillet, brown meat, onion and garlic over medium-high heat.
- Add oregano, chili powder, cumin, tomatoes and hot water. Bring to a boil.
- Lower heat and simmer for about one hour.
- Add jalapeno, salt, pepper and picante sauce.
- Cook for an additional 15 minutes.
- Serve and enjoy!
Prep time (duration): 10 minutes
Cook time (duration): 1 hour, 15 minutes
Number of servings (yield): 6-8 servings