Most folks from Texas would agree, “You ain’t a true Texan unless you can cook a wicked pot of chili.”  Well, I’m from Texas and my chili is smokin’ good.  (They say everything’s bigger in Texas – my ego, for example…)  I created my recipe through trial and error.  I tried to cook my mom’s chili from memory – made it a little too soupy but nevertheless discovered it was really quite good.  So I call mine “Texas Chili Soup,” and folks love it so much, I’ve decided to share it with you.  I’ll warn you, though, loaded with both jalapeños and green chilies, you’ll need to cowboy up your taste buds – it’s piping hot.  And I also add my own little twist – a twist off cap of a bottle of Coors Lite.  Beer in a pot of chili?  You bet!  The alcohol burns off but not before adding a little zing to the robust flavor.  The soup tastes great poured over a baked potato or served with tortilla chips.  And if you’re lucky enough to have any left over the next day, it tastes even better after chilling in the fridge overnight.

So here you go – the “Super Bowl of Chilies,” Coach’s Texas Chili along with a Sangria Sparkler recipe to wash it down:

Coach’s Texas Chili Soup

1 package Lawry’s Chili mix mild or hot

1 can Pinto Beans

1 can Northern Beans

1 can Red Kidney Beans or Red Beans

1 can Baked beans

1 can Black Beans (optional)

1 can mixed veggies, drained

1 small can whole corn, drained

1 can diced or sliced potatoes, drained

1 can chopped black olives

1 can chopped jalapenos (chose mild or hot)

1 can chopped green chilies

1 large can tomato sauce

2 cans diced tomatoes

1 bottle lite beer (optional beer may be consumed as the cook)

1 large onion chopped

1 to 1.5 lbs. lean ground hamburger meat or skip if vegetarian

1 tsp garlic

Brown and drain the ground hamburger and set aside.  Spray large stockpot or Dutch oven with cooking spray.  In the pot, mix together all the canned ingredients and chili mix.  Add the ground beef, onion, garlic and beer. Cook on low heat for 2-4 hours, stirring occasionally. Enjoy soup with cornbread or tortilla chips, or serve over a baked potato.  Alternatively, soup can be cooked in a crockpot on low heat, 4-6 hours.

Sangria Sparklers (from www.fitnessmagazine.com)

750 ml bottle dry red wine

1 cup light orange juice

¼ cup brandy or cognac

¼ cup orange liqueur

2 Tbsp sugar

2 medium oranges, sliced

2 cups club soda, chilled

Crushed ice and/or orange peel curls (optional)

In a large pitcher, combine wine, orange juice, brandy, orange liqueur, sugar, and orange slices.  Chill at least 2 hours.  Add club soda before serving.  Serve over crushed ice and/or with orange peel curls, if desired.

Yields 12 servings

Per Serving: 100 calories, 0 g protein, 9 g carbohydrate, 0 g fat, 0 g fiber