A little while back I posted my recipe for Texas Red Chili, and I explained that Texas Red is the only TRUE chili there is. That being said, there’s a lot of merit to a good ol’ 50′s diner-style chili served with buttered toast or bread sticks. What’s the difference? Well, Texas Red is simply chilis, onions, and shredded beef. Diner chili is tomato-based, with beans, onions and bell peppers, and ground beef (or turkey, if you like). They’re two very different dishes, but both perfect for summertime chow.
3 lbs ground beef or turkey
1 1/2 cups onion, diced
1 1/2 cups green bell pepper, diced
3 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can diced tomatoes
2 (15.5 oz.) cans Chili beans, drained
2 (15.5 oz.) cans pinto beans, drained
3 tablespoons tomato paste
1 cup beef stock
1/3 cup dark chili powder
3 tablespoons sugar
2 tablespoons cumin
1 tablespoon bacon fat
1 tablespoon lemon juice
Salt and pepper to taste
In a large pot, melt the bacon fat over medium high heat. Add the onion and bell pepper, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute more, stirring frequently. Add the tomatoes, tomato paste, stock and spices, stir to combine, and reduce to a simmer.
In a heavy-bottom skillet, brown the meat over medium-high heat. Drain, if necessary, and add to pot. Simmer chili for one hour.
Add the beans, increase heat to medium, and cook for 20 minutes, stirring occasionally, to allow flavors to marry.
Serve with buttered toast or bread sticks.