I am including this recipe this week because that is what we are having for supper tonight. But strictly speaking, chili is a category all by itself. Yes, it is made in a similar manner to most soups, but there are hundreds of chili recipes. Chili was proclaimed the state dish of Texas by the Texas Legislature in 1977. I have made it with beans and without, with ground beef and chunks of lean ground meat. I even make a white chili with shrimp and white beans. But my favorite chili has a some tomatoes and beans in it. The only chili cookoff I ever won was with the white chili, and it is without doubt yummy. This is a quick, easy version that uses my old friend, Pace Picante Sauce.
Parker House Chili
3 pounds of coursley ground lean beef
1 large onion, chopped
2 cans Ranch Style beans, or any chili beans, undrained
1 cup Pace picante sauce, or more to taste
1 – 2 cups water
2 Tablespoons flour
1/2 Teaspoon garlic salt
1/2 Teaspoon oregano
2 Teaspoons cumin
1/2 Teaspoon salt
Saute onion in heavy pot until tender, add ground beef and brown. There shouldn’t be much fat cooked off, but if there is, you can press a large spoon down to collect and drain excess. Add flour and mix. Add picante sauce, water, and seasonings. Simmer 30 minutes, add beans and cook another 30 minutes, adding water if mixture becomes too thick.
Often, we have chili served with tortilla chips, chopped onion, and grated cheese. Sometimes I make a pan of cornbread. Tonight we are having wedges of cheese quesadillas.