06 Jan What’s Cookin’ Wednesday: Texas Bowls of Red!
Texas is famous for its “bowls of red,” and this recipe, which uses Texas Pepper Jelly’s awesome Habanero Salsa and Choptle Habanero hot sauce, is the best I’ve encountered yet! My family, also known as “experimental lab rats for my recipes,” will wholeheartedly agree. My husband did finally quit after three bowls, but it was only because the laws of physics simply would not fit another bite of “red” into his stomach.
I’d offer you some, but as usual with any Texas Pepper Jelly recipe, there were no leftovers.
The Best Texas Bowl of Red Ever!
1 pound ground beef (broken apart and cooked)
1 pound sausage (broken apart and cooked)
(Drain both meats as thoroughly as you can.)
4 cloves of minced garlic (fresh is best, but already-ground is ok, and garlic powder is good, too.)
2 cups chopped red pepper
1 cup chopped green pepper
2 10-ounce cans of chopped tomatoes
1 small can of chopped green chilis
4 cups tomato puree
1 cup Texas Habanero salsa
1/4 cup ketchup
1 large onion, chopped
1 large can tomato juice (If you want soup, use the entire can; if you prefer thicker chili, use half the can.)
2 large cans hot chili beans
What to do:
This is the hard part: Dump everything into a very large covered saucepan or Dutch oven. Bring to a boil, and immediately reduce heat to simmer. Simmer, uncovered, for about two hours. Check every twenty minutes or so to see if it needs more liquid. If it does, feel free to use almost any kind of liquid! I’ve used more tomato juice, beef broth, milk (yes, milk!) old coffee. . . .almost anything works.
Serve ladled into bowls with assorted crackers, or over any kind of rice.
You can also make this recipe in your crockpot. Just dump it all into the cooker, set it on low, and go about your business for approximately six hours.
This is one of those friendly recipes that will be a success no matter what little extras you might add or leave out. After a while, you’ll get in tune with it and be able to easily match it to your family’s tastes.
This recipe can also be made ahead! The day before you want it, mix it all together and bring it to a boil. Remove from heat, cool, cover tightly, and stick it in the refrigerator until you want it – the next day, three days from now, whatever!
You can freeze it, too.
Mmmm, Texas bowls of red! Best meal in the world for a cold winter’s day. Or night.