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Landon’s Famous Chili Recipe – “King’s Texas Chili”

waferboard / Flickr

When Lubbock gets a snow day, Lubbock likes to eat…and drive terribly. I’m more concerned about the latter and in an effort to keep myself safe today, I’m going to be cooking my famous ‘Kings Texas Chili’ in the comfort of my home.

By the way, if you put beans in your chili, it’s not chili. I don’t know where people who put beans in their chili come from, but in Texas you’re likely to get slapped if a pinto is spotted in your chili.

Here’s my recipe:

2 pounds lean ground beef
1 large onion, diced
1 large bell pepper, minced
2 (28 ounce) cans diced tomatoes
4 (8 ounce) cans tomato sauce
3 jalapeno peppers, minced
1/2 cup chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder

Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
Stir in tomatoes, tomato sauce, jalapenos, chili powder, red pepper flakes, black pepper, salt, and garlic powder.

Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it doesn’t stick. My chili simmers for several hours; the longer you simmer, the more flavor you will get.

You’re also going to need some corn bread…

I use Corn Kits packages and I fry it on the bottom. I also substitute buttermilk for the milk it calls for on the package. Buttermilk just makes the cornbread taste better. Trust me.

To get that crispy and delicious fried bottom side, just use a cast iron skillet. I use about a half-cup of olive oil, get it SCREAMIN’ hot and pour the batter right in it. Throw it in the oven and a few minutes later you’ll have the BEST corn bread you’ve ever tasted!


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