Brrrrrr. Okay, quick question… what do you eat when it’s freezing outside and all you want to do is to stay in your jammies and watch TV?
And now ask yourself… what do you
Ding! Ding! Ding! The correct answer is chili!
This post is happily sponsored by Pure Texan Chili – championship chili mix.
This is not just any ol’ ordinary chili – this is Championship Chili. This is
This is the quick, delicious, and super easy kind of chili that everybody wants on a freezing cold day when all you want to do is stay in your jammies and watch TV!
What makes this a “Championship” chili?
In 1991, Hill Country Texans Alan and Susan Dean refined a beloved recipe for chili and began competing regularly in cook-offs sanctioned by the Chili Appreciation Society International (CASI).
Alan qualified to cook in the CASI sponsored Terlingua Internal Chili in 1994 and has competed there ever since 1995. Susan first qualified to cook in Terlingua in 1998. Ten years later, she became the 2008 International Champion!
Over the years, they have won cook-offs all over the U.S. and have earned the championship title in eighteen states! In other words, their chili is a winner!
Pure Texan Chili mix makes us winners too.
At the urging of friends, Alan and Susan Dean decided to make their championship chili available to everyone, by packaging and selling their spice blend.
Because they keep it simple… we can keep it simple.
Game day is coming.
Chili is great for any cold-weather watching. However, let me just remind everyone that we’re just two Sundays
Order the mix by February 1st so you can have it for the kickoff!
They ship everything via Priority Mail within 24 hours so, if the USPS is working smoothly, February 1 should be a very safe ‘order by’ date.
In fact, I would just go ahead and order some as soon as possible. After all, there’s nothing wrong with having multiple chili meals between now and then, right?!
This is seriously delicious chili.
Great news, the recipe for making their Championship Chili is right on the Pure Texan Chili Mix bag and it is
We’re talking simple no-fuss steps:
Brown two-pounds ground beef, drain and add mix, add 8 ounces tomato sauce and 10 ounces of water. Summer very slow for 45 minutes and voila! Done!
Alan and Susan recommend u sing 80% lean 20% fat ground chuck. Chuck has larger muscle fibers and does a better job of absorbing the spices. I used grass-fed 85% lean ground chuck and it was fab-u-
I also used a half-bag of the mix instead of the full-bag, only because my personal preference tends to go easy on spices. I recommend you add half, taste it, and continue to add the mix until it is exactly like you prefer!
Take chili beyond the bowl.
I also made a quick cornbread and sprinkled the chili right on top with cheese and baked it. Super yum!
I know there are so many camps when it comes to chili: beans/no beans, ground beef/cubed steak, canned tomatoes/no tomatoes, onions/no onions… let me be the first to say that this chili is perfection.
It seriously needs nothing else.
Except toppings and a spoon.
What are your favorite chili toppings?
Stay warm, happy, and above all, have a good time.