RCI-SP.004.0330.001
Wild West Chili
Purchased from Rodgers Estate in Greenville, Texas in 1994. Dated 1956.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- Bacon strips2 unitdiced
- ground Beef or venison1 pound
- 2 teaspoons
- 1-1/2 teaspoons
- -teaspoon garlic salt1/4 unit
- 1/4 teaspoons
- 1/8 teaspoons
- 5 drops
- can diced tomatoes undrained14-1/2 ounce
- each finely chopped celery1 cupOnion and carrots
- 1/2 cups
- can chili beans16 ouncesundrained
Method
1
Cook the diced bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
6 minutes
2
Add the ground beef or venison to the bacon fat and cook over medium-high heat, breaking it apart with a spoon, until browned, about 8-10 minutes. Drain excess fat if needed.
9 minutes
3
Stir in the chili powder, salt, garlic salt, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their flavors.
1 minutes
4
Add the onion, celery, and carrot mixture along with the green pepper. Cook, stirring occasionally, for 3-4 minutes until vegetables begin to soften.
3 minutes
5
Bring the chili to a gentle simmer over medium heat. Simmer uncovered for 15-20 minutes, stirring occasionally, to allow flavors to meld and the chili to thicken slightly.
17 minutes
6
Taste and adjust seasonings as needed. Serve hot in bowls, optionally topped with sour cream, shredded cheese, or diced onion.