Haig’s Chili
Chili has a rich heritage in the state of Texas, beginning in San Antonio as far back as the early 1800s and even featured at the World's Fair in Chicago in 1893. With deep Texas roots, even a U.S. president, LBJ, was a big fan and had their own recipe -- Pedernales River Chili -- printed cards to share during their stay in the White House. We hope you enjoy our family's chili, named after one of the founders' sons, that has a small Mediterranean twist by using chickpeas and fava beans.
Ingredients
1-1/2 lbs ground beef chuck
1 cup yellow onion, minced
3 garlic cloves, minced
2 jalapeños, minced
1-1/2 TBSP bacon grease
1-1/2 TBSP chili powder
1/2 TBSP dried oregano
1/2 TBSP ground cumin
1/2 tsp cayenne pepper
2 cups canned diced tomatoes with juice
1 cup canned fava beans, drained
1 cup canned chickpeas, drained
4 cups water
2 cups beef stock
2-1/2 TBSP saltine crackers, finely crushed
salt and pepper to taste
Optional: Top with chopped green onions, shredded sharp white cheddar and grated red radish.
Directions
Season beef with salt and pepper over medium high heat. Drain well and set aside.
In the same pan, melt bacon grease and add onions, garlic and jalapeños. Sauté over medium heat until onion is translucent.
Add meat back to pot and add all other ingredients except saltine crackers.
Stir frequently to avoid burning bottom until reduced by 3/4.
Wet crushed cracker flour throroughly with water (should be runny, not a paste) and whisk into chili to thicken.
When chili has thickened, remove from heat. Serve warm with a side of toasted pita chips.
