Before I get started telling you how awesome this chili is, I’ll go ahead and tell you about the name. This is my father’s recipe, however the original came from a rest-stop in Longview, Texas called Moody’s Burgers that happened to serve excellent chili. Daddy has altered it many times over the years so it really doesn’t deserve the Moody name anymore…but we still call it that. Because it sounds kind of funny. Like the chili is literally moody. Tee hee.
This chili is very hearty and is easy to freeze in case your crew doesn’t finish an entire batch. I also think this makes an excellent addition to queso. Melt a block of Pepper Jack or Colby Jack cheese and add it to a cup of chili to make a spicy dip for game days. It will definitely put you in a happy Moody.
2 pounds 85/15 ground chili meat
1 onion, chopped
1 small jalapeno, seeded and minced (optional)
1 heaping TBSP garlic, minced
1 heaping TBSP ground cumin
1/4 cup chili powder
1 tsp salt
1/4 cup Masa Flour
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
1 19 oz can Wolf Brand Chili without beans
1 TBS vegetable oil
4 cups cold water, divided
Fritos, shredded cheese and sour cream are all excellent with chili.
1.) In a large stew pot, heat oil and add onion, garlic and jalapeno if using. Saute over medium heat for about three minutes and add ground meat. Stir frequently.
2.) Once meat is browned add cumin, chili powder, salt, tomatoes, tomato sauce and 3 cups of water. Let simmer for approximately 30 minutes. Skim fat from top.
3.) Dissolve Masa flour in 1 cup of cold water. Add mixture to pot along with the can of Wolf Brand Chili. Stir to combine and let simmer for another 10-15 minutes until it reaches desired consistency.
Serve with Fritos, shredded cheese and a dollup of sour cream.
-ciao for now-
ps. Sorry I don’t have a good pic of the chili. Food is a bit difficult to photograph. I looked at the picture I took and thought, This looks disgusting. No one is going to see this picture and want to make this. But it looks like regular chili. 🙂