TexasSwede Chili

I have a recipe for pretty good chili, it even won a chili cooking competition at work some years ago. I was the only non-Texas (and the only male) who took part in it. Needless to say I was not invited next year... ;-) I think the ladies did not like that I won...

I have since changed the recipe some, and it turned out even better, so I will be sharing it here.

I use Wick Fowler´s 2-Alarm Chili Kit as a base (about $2.50 in the grocery store), together with 2 lbs of lean ground beef (10% fat) and a few extra ingredients. I usually make double the recipe, so do not get confused by the pictures.

So here is how I make it:

Brown 2 lbs of beef in a skillet with just a small amount of butter. Add about half the salt from the kit. Dust the meat with some paprika powder and smoked chipotle powder while it is being browned, this makes the flavor penetrate the meat better.

Drain the meat and transfer it to a big pot. When the meat is sizzling again, pour in a bottle of beer. I usually use Dos XX. Let it simmer for 20 minutes or until the beer reduced to about half its original volume.

Add the rest of the spices, except the Masa flour. Then add two cans of Rotel Original (sometimes I use one can Original and one can Hot or Chili Fixin´s), a can of crushed tomatoes and 2 cans of light red kidney beans. I drain and rinse the beans to get rid of the sugary syrup they come in. Add a little bit of water if needed, perhaps 2-3 oz, stir well and bring to a boil. I also add about 2 teaspoons of crushed garlic.

Let it boil for 30-45 minutes while stirring frequently. Let it simmer for another hour or two. If the chili is too thin, mix the Masa flour with some hot water (1 bag to 1/3 cup water) and add to the chili to thicken it. Simmer for another 4-6 hours, stirring occasionally.

Serve with shredded cheese, sour cream and corn bread. And a beer.

And yes, I know that real Texas chili does not contain tomatoes or beans. But this is how I make it, that is why I call it "TexasSwede Chili".