Hot Texas Christmas Chili
  • 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
  1. To roast chilies:
  2. Cut tops off chilies, split in half and deseed.
  3. Smush flat skin side up on a foil lined baking sheet.
  4. Broil a few inches from heat until blackened and blistered.
  5. Place, carefully, into a plastic bag.
  6. Seal bag to allow peppers to steam for 20 minutes.
  7. Remove from bag and peel off skin.
  8. Chop.
  9. To make chili:
  10. In large dutch oven brown beef, bacon, onion, and garlic.
  11. Drain off fat.
  12. Reduce heat.
  13. Add beans and chopped chilies.
  14. Add 2 cans of tomatoes, undrained as well as can of sauce.
  15. If you like chunky chili, add the additional can of diced tomatoes.
  16. If you like it saucier (I'm a saucy girl)..puree the last can in a blender and then add.
  17. Add chili powder to taste.
  18. Bring to a boil, reduce heat and simmer covered with lid.
  19. This transfers well to crock pot.
  20. Top with shredded cheese, green onions, sour cream...and serve with Cheddar Jalapeno cornbread.
  21. **I used special chili powder from the El Paso Chili Co.
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.