Those of you who have been reading my efforts for a while will remember my trip to Dallas and my friend Brenda Everroad's contributions to some articles and columns on TexMex and Texas BBQ. So of course you know that I would never do a chili feature without picking her brains. Here's her version.
- 1 lb ground beef browned and drained
- 1 onion chopped
- 4 jalapeno peppers, seeded and chopped
- 4 tbsp chili powder
- 1 large can of tomatoes
- 1 large can of pinto beans
- 1 large can of tomato sauce
- 3 cans (kinda like rinse out the cans) of water
Combine the beef, onion, peppers and chilli powder; simmer until tender.
Add the remaining ingredients and bring to a boil and simmer for 2 - 3 hours. Serve with crackers and butter and lots of iced tea!
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