Orville's South East Texas "Pig" Chili

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 and the brewed coffee. 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.