Texas Chili

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Servs: 18   Prep:   Cook:

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  • add   3 Tbsps. extra sharp cheddar cheese\grated
  • add   1/4 tsp. Frontier Sea Salt, or to taste
  • add   1/4 cup dry red wine
  • add   1 Frontier Whole Bay Leaf
  • add   2 cups water
  • add   4 cups chopped Muir Glen Organic Canned Tomatoes, fresh or canned
  • add   1 tsp. Frontier Oregano Leaf
  • add   1/8 tsp. Frontier Ground Red Cayenne Pepper
  • add   1 Tbsp. plus 1 tsp. Frontier Chili Powder Fiesta
  • add   1 tsp. Frontier Ground Cumin Seed
  • add   2 large green peppers, diced
  • add   1-1/2 finely chopped garlic cloves
  • add   1-1/2 cups finely chopped onions
  • add   2 Tbsps. Spectrum canola oil
  • add   2 cups Arrowhead Mills dried pinto beans, or dry red kidney beans
  • add   2 lbs. diced or course ground beef, or turkey


  1. Cover beans with water and soak overnight. Drain. Sear the meat until it turns to grey; drain off excess fat. Heat oil in a saucepan. Add onion, garlic, green pepper, cumin, chile powder, cayenne, and oregano. Cook, stirring occasionally, for 5 minutes. Add tomatoes, water, bay leaf, red wine, salt, and beans and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender. Taste for seasoning and garnish with spoonfuls of grated cheddar cheese.

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