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Full Online Book HomeLearning KitchenSouthwestern - Terry's Texas Chili
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Southwestern - Terry's Texas Chili Post by :Trey_Brister Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1779

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Southwestern - Terry's Texas Chili

2 pounds lean ground beef
1 large onion, chopped
4 cloves garlic, minced
1 (8 oz) can tomato sauce
2 teaspoons dried oregano, preferrable Mexican
3 teaspoons ground cumin
1 teaspoon salt, or more to taste
3 tablespoons medium chili powder, such as Penzey's® or Gebhardt's®
1 tablespoon ancho chili powder
2 (10 1/2 oz.) cans beef broth
4 cups water
4 corn tortillas, torn in small pieces
pinch ground cinnamon
1/4 teaspoon cocoa
2 (15.5 oz.) cans beans-kidney, black or pinto, or a combo of 2, undrained
chopped onion, tomato, jalapeno, avocado and sour cream for garnish

In a large Dutch oven or soup pot, brown ground beef, onion and garlic.

Drain in a colander, rinse and drain again.

Return to pot and add tomato sauce, oregano, cumin, salt, chili powders, broth, tortillas, cinnamon and cocoa. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, stirring frequently.

Add beans and their liquid and simmer another 30 minutes, adding water as needed for desired consistency.

Pass garnishes and serve with cheese quesadillas.

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1 large can Healthy Request V-8 Juice 1 regular can tomato puree 6 regular cans chili beans 6-8 Russet potatoes, peeled and diced (use 8 if they're small, 6 if they're larger) 3 carrots, peeled and sliced thin 1 large red onion, chopped 1 large red bell pepper, seeded and chopped 1 tblsp. minced garlic Fat free cooking spray 6 tblsp. chili powder (or to taste) 1 1/2 tblsp. Tony Chachere's Creole Seasoning (or to taste, but be careful - it's salty) Combine the V-8 and tomato puree in a large stock pot. Peel and dice potatoes and add to V-8