Chile con Carne: A great fall & winter dish:

[dem in texas]

7. Tex-Mex Chili, my home grown recipe

In Texas, beans are not supposed to be in the chili, but served on the side. if at all. I was raised in a large family with 6 hungry kids and my mother always added beans to her chili to make it go further and DAMN IT!; even though I am a Texas, I like beans in my chili. I test the "heat" in the chili and if it makes my tongue burn just a little, it is just right.

1-1 1/2 pounds lean ground beef
2 tablespoon oil
1 large onion, chopped
3 cloves garlic, minced
1 small can tomato sauce
1 large can diced tomatoes in puree
1 can Chili Beans or Ranch Style Beans
3 to 4 tablespoons Gebhardt's Chili Powder
1 teaspoon ground cumin
1 tablespoon tabasco sauce
Salt and pepper to taste

Garnishes:
Chopped onion
Chopped pickled jalapeno
Grated longhorn Cheddar Cheese
Thin strips fried corn tortillas

Pour oil in heavy skillet or stock pot. Heat to high, add ground beef and brown. Stir and break up the meat, when the meat looses its red color, add garlic and chopped onion and continue cooking until the meat starts to brown. Add the chili powder and cumin and stir to coat all the meat. Add the tomato sauce, tomatoes, beans (without draining), and tabasco sauce. Add salt and pepper to taste. Add stock or water as needed. Bring to a boil, then lower heat to a simmer and cover. Check from time to time and add stock or water as needed. Cook about 1 hour. Taste, correct the seasoning. Let cook 15 minutes longer. Take off heat, let stand five minutes, then serve with garnishes.