|Daingerfield State Park|
Around the Ross household, we like chili just about any time of the year, but it is certainly a favorite when the weather turns cold. The recipe below is our favorite. The original recipe came from Southern Living magazine, I tweaked it a bit- something I do to just about every recipe.
The first time I made this chili was on a camping trip to Daingerfield State Park. The chili was a hit and so we call it Daingerfield chili. If you are looking for a great place to take the family camping, I highly recommend this state park. We had a wonderful time. The lake is very clear and while we were canoeing along the shallows, we could see the bottom along with the waterlilies. If you don’t have a canoe, you can rent them there. The wooded acres has several really nice trails.
|Tony & I knew each time we heard cackles and screams that Lady, the 85 lb Lab, had changed sides of the canoe|
Our good friends, the Lafluers, were camping with us. Playing cards in the light of a lantern, cooking over the fire, swimming in the lake- all these good memories come back easily when we eat our Daingerfield Chili.
|Sierra’s poker face!|
1 lb beef chuck roast, cubed
1 lb pork loin or shoulder roast, cubed
1 lg onion chopped
1 lg green pepper chopped (you can substitute any pepper you have in your garden like banana)
3 cloves of garlic, minced
4 TB Sp olive oil
2 cans (4.5 oz) green chillies
2 cups water or red wine
1 cup salsa
1/4 cup chopped cilantro
2 beef bouillon cubes
1 TB Sp brown sugar
3 tbsp lemon juice
Combine the first 5 ingredients, cook half the mixture in 2 tbsp olive oil in a lg dutch oven over medium-high heat until browned. Remove and set aside and repeat with the remaining half of mixture in the other 2 tbsp olive oil.
Combine meat mixture, tomatoes, and next 7 ingredients. Bring to boil, reduce heat and simmer 1 hour or until meat is tender.