We recently moved to a small town in Texas called Chester. Other than feeling like we moved into a Gun Smoke TV show we really love it here. We’ve met some incredible people and have enjoyed some great food. A new friend had my husband and I over for dinner one night to watch a movie and have some chili. I loved it!
I’m notorious for changing receipes though, so I added a few touches on my own. My daughter and son-in-law are visiting right now and I fixed the chili last night for dinner. They both said it was the best chili they had ever had. I’m not sharing this for bragging rights, only to tell you that this chili is at least worth a try.
April’s Texas Chili
1 1/2 or 2 pounds of ground beef (your preference)
1/2 package of McCormicks Chili mix (original) and 1/2 package of McCormicks Chili mix (mild)
1 can of Ro Tel (original) (10 oz)
1 can diced tomatoes (14.5 oz)
1 can dark red kidney beans (14.5 oz approx)
1 quart can tomato juice
2 tsp chopped garlic
1 onion chopped
1/2 tsp garlic salt
Brown ground beef adding the chopped onion as it cooks. Add garlic and sprinkle the garlic salt over meat.
Add chili mix and stir well.
Add Ro Tel, tomatoes, kidney beans and tomato juice. Stir well. Let simmer 30 to 45 minutes.
Best darn chili in Texas and hopefully in your State. Enjoy!