I used this recipe for inspiration and we went on our own from there. I love Fritos in my chili anyway, and any excuse to eat Fritos, and also, eating Fritos, so the Fritos and cheese were obviously the way to go. Justin said he added avocado and onions to his leftovers and it was even better. I'm eating my leftovers as I type this. Om nom nom.
As always, I'm guessing on the seasoning, because I rarely measure, or add more after I measured it, so, sorry about that. Can I just say that I really, really like this chili? Really.
 |
| Mmm, chili. |
Best-Ever Texas-Style Chili
here, "Texas-style" meaning, without beans
2 lbs ground venison, beef, or both (we used one pound each)
1 14-oz can tomato sauce
1 10-oz can Rotel
1 4-oz can diced green chilies
1 t. dried oregano (Mexican would be best, but I ran out)
1 t. onion powder
1 t. garlic powder
2 t. ground cumin
2 T. chili powder
1/2 bottle beer (we used Bud Light)
Friends for your chili
Fritos (we like the Scoops)
Shredded cheese (we used cheddar)
Chopped avocado
Cilantro
Scallions or raw onion if you like that sort of thing
Cook the meat. Drain the grease if you want to or need to. Or don't, and live on the edge like us. Add the canned things, spices and beer. Bring to a boil, then reduce to simmer for at least half an hour. Top with whatever you like on chili, eat with Fritos.
Here are the things I might change next time, just for the record:
1. Add real garlic and onions. It will add to the prep time, but real is usually better.
2. Add some heat: more green chiles -or- cayenne -or- a chipotle in adobo.
3. Try the masa-thickening method, not that it really needs it, just because it's interesting.
If you'd like, you can complete your Jordan & Justin Experience™ by drinking the other Bud Lights and watching Scott Pilgrim Vs. The World while you're eating, then serve crustless-pumpkin-pie-that-needed-more-sugar for dessert.
