Mild Texas Chili

I have heard that the definition of "Texas Chili" is an all meat/no beans chili.  (Since I was raised in Texas, I just called it chili!  I thought that Texas Chili just meant is was spicy.)  Well this Chili is an all meat chili that can be adapted to have beans.  It is not spicy-hot, but spicy-flavorful. 

For best results, I combine everything, the day before I need the chili, into the removable bowl of my crock-pot and store it in the refrigerator.   The next day I put it in the crock-pot cooker and slow cook the chili on low until it is time to eat it.

Fills a 5 quart Crock-pot

In a gallon bag or large container, marinate Ground Beef with lime juice, Worcestershire Sauce, Worcestershire Steak Seasoning,  1/2 of the Paprika, 1/2 of the Black Pepper, 1/2 of the Red Pepper.  Place Ground Beef in refrigerator while marinating.

In a large pot (I use a 4 1/2 quart pot), sauté peppers, onion, and garlic in the butter.  When done, transfer the pepper mixture to the crock-pot.

Next, brown the beef, and the marinade mixture, in the pot.  When browned, mash beef until small, uniform pieces.  Drain the beef and transfer into the crock-pot.  

Combine remaining ingredients in the crock-pot and mix well.  Cook on low (if you have time, or on whatever setting you need) until heated thoroughly.  Stir Occasionally.

Tips

Here are some of the variations you may want to try:

• For a spicier chili, use more hot peppers. (For information about chili peppers, go to:  http://www.chili-pepper-plants.com)
• For a chili with beans, substitute 1/2 lb. of ground beef for 1 15oz can of beans (like red beans or pinto beans.)  Add beans with the tomatoes.
• If they do not sell Dr. Pepper in your area, use a cola or Mr. Pibb.

This is an original recipe that may not be used commercially without the consent of the owners of Knowledge Book.