Norma's Original Recipe Quick 'n' Easy Chili Recipe - Cooking Index
Norma's Original Recipe Quick 'n' Easy Chili Recipe - Cooking Index
For years Park and his sister Monica thought Norma had invented chili, her version was so good, and indeed it was this simple, classic (and quick!) recipe that inspired the company's first product -- the same chili-powder-seasoning blend still sold today. Norma has refined her chili over the years and invested it with a full-bodied depth of flavor as well as a mild temperature that makes it particularly suitable for young palates. Because the cooking time is so short, if you do use the coarsely ground chili beef that many Texans prefer, be certain it is from excellent, relatively tender meat (sirloin or filet) and that the meat is scrupulously trimmed before it is ground.
Serves: 10 people| 2 tablespoons | 30ml | Olive oil |
| 2 cups | 125g / 4.4oz | Finely chopped onion |
| 2 lbs | 908g / 32oz | Ground meat |
| (preferably coarsely ground sirloin) | ||
| 3/4 cup | 177ml | Mild chili powder blend - - (3 1/4 oz)* |
| 56 oz | 1591g | Italian plum tomatoes - - (2 cans), crushed with juices |
| 1 cup | 237ml | Beef broth - fresh or canned |
| 64 oz | 1818g | Pinto or kidney beans - - (4 cans), well drained |
| 1 tablespoon | 15ml | Packed light brown sugar |
| 1 tablespoon | 15ml | Cider vinegar or red wine vinegar |
| Salt - to taste |
* Note: You can order El Paso Chile Company's Mild Chili Powder from this address: 909 Texas Ave., El Paso, TX 79901 1-800-274-7468
In a 5-quart non-reactive Dutch oven or flameproof casserole over low heat, warm the olive oil. Add the onions and cook, covered, stirring once or twice, for 15 minutes. Add the meat and cook, stirring occasionally, for about 15 minutes, or until it is no longer pink.
Add the chili powder blend and cook, stirring once or twice, for 5 minutes. Stir in the tomatoes and beef broth, raise the heat, and bring the chili to a boil. Lower the heat, partially cover, and cook, stirring often, for 30 minutes. The chili will be very thick.
Stir in the beans, brown sugar, and vinegar. Adjust seasoning, adding salt to taste. Cook another 5 minutes, or until heated through and steaming. The chili can be prepared up to 3 days in advance. Cool it completely and refrigerate it, covered. Rewarm it over low heat, thinning it with water if necessary and stirring often. This recipe serves 10.
Source:
THE EL PASO CHILE COMPANY'S TEXAS BORDER COOKBOOK by W. Park Kerr and Norma Kerr
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