Orville's South East Texas Chili     Back to Mexican Dishes     Printer Friendly Page

Recipe By Orville
Preparation Time 3:30

Serves 10

Serve over rice and top with grated cheese

3 pounds ground pork or beef
1 3/4 cups red onion -- chopped
1 cup red or green bell pepper -- chopped
1 tablespoon minced garlic
1 can rotel tomatoes
1 can diced tomatoes -- 15 oz
1 can green chiles -- 4.5 oz
1 can tomato paste
4 tablespoons chili powder
4 tablespoons cumin
1 tablespoon basil
1 tablespoon cajun seasoning
2 cans tomato sauce (15oz cans)
2 tablespoons Worcestershire sauce
1/2 teaspoon cinnamon
salt and pepper -- to taste
3 cups water

ROUX

1/4 cup flour
1/4 cup olive oil

In a dutch oven or other larger pot brown the meat with the onions, bell pepper, and garlic. Add a little olive oil if needed when browning the meat. Add the rotel and diced tomatoes, tomato sauce, green chiles, and all of the seasonings. Now add the water. Add 1/4 cup of olive oil to a hot skillet and stir in 1/4 cup of flour. Cook over medium high heat until the mixture has a nice carmel color. Let cool slightly and then add to the chili pot. Bring chili to a boil and cook for about 30 minutes, then reduce the heat to low and simmer for about 3 hours. Serve over rice and top with grated cheese.