WEST VIRGINIA TEXAS CHILI

I guess I’m in Comfort Food mode.  This is great to freeze for later, so make plenty.  Over the years, I have designed what I like to call West Virginia Texas Chili.  A perfect blend of Hillbilly and Redneck.  Yumm!

Again, I usually double the recipe. 

Also, this is a mild chili. If you wan to heat it up, just use hotter chili peppers.  Remember to take precautions during preparation so all the heat goes in the chili and not random body parts. 

WEST VIRGINIA TEXAS CHILI

Ingredients:

½ lb. raw bacon, chopped              1 teaspoon salt

1 large (sweet) onion, chopped      1 tablespoon paprika

3 lb. ground chuck                          2 small chili peppers, minced

2 cloves garlic, minced                   2 cans (10 ½ oz.) condensed beef broth, undiluted

3 tablespoons chili powder             1 qt canned tomatoes (add 1 tspn sugar to cut the acid)

1 teaspoon cumin powder               2 cans (1 lb. 4 oz.) kidney beans

(if doubling recipe, 1 qt. of tomatoes is adequate)

In large saucepan, fry bacon until crisp.  Remove and drain.  Saute onion, ground chuck and garlic until brown and crumbly.  Drain excess fat.  Stir in bacon, spices, beef broth and tomatoes, adding chili peppers.  Simmer uncovered, stirring occasionally, for 1 hour or until mixture is thick, then stir in drained kidney beans.  Reheat until bubbly .

Y’all enjoy!  Yeeee Hawwwww!