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Hot Texas Christmas Chili

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Why I Love This Recipe

If we have a Christmas recipe contest I will enter this in it...just got to get it down now in writing before I forget. This would make a great night before Xmas meal served with some jalapeno cornbread!

I can find the Glen Muir Organic canned tomatoes at Kroger in the health food section. They are expensive ($2/can) but so worth it for the fire roasted taste. I use it in all my Tex Mex recipes and even some of the Italian.

Ingredients You'll Need

1 1b ground round
6 strips center cut bacon, chopped
2 garlic cloves, minced
1 medium white onion, chopped
1 15 oz can light red kidney beans, drained and rinsed
1 15 oz can dark red kidney beans, drained and rinsed
2 large poblano chilies, roasted and chopped
2 large anahiem(hatch)chilies roasted and chopped
3 15 oz cans Glen Muir Fire Roasted diced tomatoes
1 15 oz can Glen Muir Tomato Sauce
2-3 T chili powder** to taste


To roast chilies:

Cut tops off chilies, split in half and deseed.

Smush flat skin side up on a foil lined baking sheet.

Broil a few inches from heat until blackened and blistered.

Place, carefully, into a plastic bag.

Seal bag to allow peppers to steam for 20 minutes.

Remove from bag and peel off skin.


To make chili:

In large dutch oven brown beef, bacon, onion, and garlic.

Drain off fat.

Reduce heat.

Add beans and chopped chilies.

Add 2 cans of tomatoes, undrained as well as can of sauce.

If you like chunky chili, add the additional can of diced tomatoes.

If you like it saucier (I'm a saucy girl)..puree the last can in a blender and then add.

Add chili powder to taste.

Bring to a boil, reduce heat and simmer covered with lid.

This transfers well to crock pot.

Top with shredded cheese, green onions, sour cream...and serve with Cheddar Jalapeno cornbread.

**I used special chili powder from the El Paso Chili Co.

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