Nearing in on 10,000 followers and with more than half a million views it’s easy to see that Rantings of an Amateur Chef is very popular. When you visit the website you will notice how easy it is to navigate around, with tabs for holiday recipes, diet recipes and even course, cuisine and ingredients. I can’t imagine how much work goes into keeping up with this much information. Pat’s received more awards than I have followers, which are all deserved. He was one of the first bloggers (if you can really call him that, he’s a bit more) that I followed when I first started. I was even one of the followers that gave him an award. It’s nice to see a man that’s able to work his way around a kitchen, and very well at that. It gives me hope for myself.
Anyways, Back to the Chili…
A few weeks ago I was in New Braunfels for a Jaycees event. While there the previous year’s State President (also named Jonathan, which is nothing but a positive) cooked and served homemade Texas Style Chili on the first night. This was the first time I had ever had bean-less chili. It was wonderful, and a good memory to keep for this past weekend. On Saturday a friend of mine posted on Facebook about homemade Chili and Cinnamon Rolls. Seeing how the cold front has also affected the DFW area I thought that sounded like a grand idea. I set out to find a recipe for myself to prepare, but nothing was really calling to me. Because of this I decided to create my very own recipe, and to actually record it.
Now remember, this isn’t a set of rules, just a basic guideline. I wanted something that would be as simple as possible, as I was really worn out from the previous week. Normally I would actually use things like diced onions and real garlic, which I very may well do next time.
This is what I came up with…
BroJo’s Texas Style Chili
1 lb Ground Turkey (or Ground Beef)
1 lb Ground Breakfast Sausage
2 Tbsp. Chili Powder
1 Tbsp. Italian Seasoning
2 Tsp. Garlic Salt
1 Tsp. Ground Cumin
1 Tsp. Ground White Pepper
1 Tsp. Ground Turmeric
1 14.5oz can Diced Tomatoes
1 10oz can Original Rotel
1 8oz can Tomato Sauce
1 6oz can Tomato Paste
¼ Cup Granulated Sugar
1Tbsp. Light Brown Sugar
Brown the ground meat in a large sauce pan on medium heat. After the meat browns, drain the fat, if desired. Add all seasonings and stir well. Add tomato paste and stir well. Add the rest of the canned ingredients and stir well. Add both sugars, stir and let simmer for an hour, stirring occasionally.
Serve with desired toppings and sides – shredded cheese, sour cream, green onion, crackers and my personal favorite, the peanut butter sandwich. I’ve also heard of parts of Ohio (where Pat is from) where they serve their chili on top of spaghetti noodles.
This is a nice, even-keeled chili. Enough spice to make the top of your head sweat, but not too much. The sugar serves two purposes. One, I like a sweeter tasting chili, and two, the sugar helps cut down the acidity from the tomatoes, making it easier on you tummy.
For my blogging friends out there who don’t normally share food or recipes on you blog, do you have any food items that are your specialty?