A while back, I posted a recipe. Well, it’s time for another one. This is one of the standards at our house, and I got it from my brilliant friend Toni. I often use this recipe to entertain. It is so delicious and easy to make.
Four-Star Texas Chili (Why not five stars?)
1 pound each beef and pork for stew cut into 1/2-inch pieces
1 large onion, chopped
1 cup Italian dressing (I use Kraft’s Zesty Italian)
1 can beef broth
1 jar chunky salsa
1 Tbsp chili powder
2 cans black beans, rinsed and drained (sometimes I use one can of black and one can of kidney)
4 cups hot, cooked rice
For garnish: cilantro, sour cream, cottage cheese, grated cheddar or colby jack, diced avocados
Brown meat and onion in Italian dressing on medium-high heat. Put in crock pot on low with broth, salsa, chili powder, and beans. Cook for 4-6 hours. Serve over rice with garnish.
Toni and her grown children and grandchildren had this for their Thanksgiving feast one year. It is definitely hardy enough and delicious enough to pass for a Thanksgiving dinner, especially if you want to go the nontraditional route. I often use it for Sunday dinners or when I have friends over for dinner. It can feed a large crowd and always gets compliments.
Since Toni has passed the recipe to me, I make it all the time. I once took the leftovers to work with me for lunch. When I met Toni and one of my favorite professors, Dr. B, in the lunch room that day, she immediately noticed what I had. Dr. B hadn’t tasted it yet, but Toni had been gushing about it since discovering the recipe, so I let him have a taste. He loved it and consequently tried to take even more. I had to guard my food and Toni scolded him. It’s that good. We’ve taken to calling it “The Best Chili Ever.” Enjoy!