“Only a fool argues with a skunk, a mule, or a cook.”
Chili is the official state dish of Texas. Although considered a cold-weather favorite, it is a year round staple for millions of Texans. Many folks make their chili from scratch and I respect them for that … I, on the other hand, am a lazy cook and I prefer to use a mix that is acknowledged as being one of the best in Texas. Agnor Chili Mix is simple to prepare and cook and is always a crowd pleaser.
I met Albert Agnor when I was a youngster and I remember enjoying his chili when I was in high school. While away at college I regularly used to receive bulk size packages of Agnor’s mix in boxes labeled Aggie Care Package … I can’t tell you how many starving college students fed on that chili we cooked in pop-corn warmers.
On the advice of Albert Agnor himself, I make my chili a little different from the package label instructions … I use beer instead of water. I’m kind of wimpy when it comes to spicy food so my chili might be a bit mild for some. If preferred, you can add hot sauce, sliced jalapenos, chopped onions, chiles, Cilantro, etc. Although thought to be blasphemous in Texas, some people (not my family) add beans to their chili.
I like to eat my chili in a bowl mixed with corn chips and grated cheddar cheese and maybe a dollop of sour cream. Crushed saltines are a good substitute for chips. Chili can be served atop most any food … hamburgers, hot dogs, spaghetti, rice, hot tamales, enchiladas, and the list goes on and on ….
Some notes … All the alcohol in the beer cooks away so don’t worry about it. Although it won’t have the same body, you can substitute water for the beer. If you are in a hurry, you can cook this recipe in a large soup pot on the stove top at a steady simmer for 1 ½ to 2 hours or on the high setting in the Crock Pot for 3 to 4 hours.
Agnor Chili Mix might be a little difficult to find in some areas. You can CLICK HERE to order it online from the Agnor farm; it is also available on Amazon. If you are in dire straights, there are several packaged mixes that are almost, but not quite, as good as Agnor’s … there’s Shelby’s, Fowler’s, and Williams.
Brown 2 lbs. of lean ground meat (use beef, venison, turkey, or any combination of them … I typically use ½ beef and ½ venison). Drain and pour into 4-qt Crock Pot.
On the LOW setting, cook in the crock pot for 5 to 7 hours stirring occasionally.
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