Chili is definitely a spicy treat that is used throughout the globe for various recipes. In 1977 Chili Con Carne was named the official dish of Texas by the Texas Legislature. This flavorful recipe has quite a lot of different ingredients but you probably already have most of these in your cupboards. I doubled the batch added 1 mild chiles and 1 hot chiles, Tons of chili powder, added pepper and garlic 3 additional times (little at a time), and to thicken it up I added 1 bag of colby mix cheese and a new cheese mix with jalapenos.
Turn the heat under the pot to high, and brown the beef in batches, taking care not to crowd the pieces in the pan and adding oil by tablespoons if the bottom of the pot becomes dry. Add onions, bell peppers, garlic, tomatoes, tomato sauce, chipotle powder, chili powder, cumin, thyme, salt and water.
In a skillet, cook ground beef over medium heat until it is brown; drain and set aside. This recipe, submitted by Melanie Madore of Ashland, Missouri, was a finalist in our recipe contest. In a 6-quart pot, cook the beef and onion over medium-high heat until the meat is brown; drain.
Because corn flour can lighten the color of the chili up a bit, though, I suggest using it in conjunction with paprika. In batches, dredge the beef in the flour mixture by dropping handfuls in the bowl, tossing the pieces to coat, and then tossing them from hand to hand to shake off excess dredge.
Add in the barbecue sauce, Worcestershire sauce and hot sauce, liquid smoke, red pepper flakes, salt, pepper and chili powder. Stir-in beef, breaking-up pieces, and cook until beef turns brown – about 5 minutes. If you are using chorizo, return it to the pot; if you are using bacon, leave it out for now.