Tex-Mex Chili - Singapore Style

Tex-Mex Chili is a spicy meat stew made from chili peppers, meat, garlic, onions and cumin in Texas with its root believe to originate from Mexico. I like the spiciness and beefiness of Tex-Mex Chili brought by the minced beef and chili peppers. Tex-Mex Chili is very versatile as you can serve it over tortillas, nachos, fries or as a topping for hot dog or sandwich.

Cooking Tex-Mex Chili is a challenge in Singapore as Chili spices are not readily available so you need to really substitute with local ingredients in order to made it as close to the original Tex-Mex Chili. Unlike those Carl's Jr chili, my rendition is smokey and beefy as I request the butcher to have the beef coarsely ground.

Tex-Mex Chili - Singapore Style

• 300g Mince Beef
• 1/2 Canned Cooked Kidney Beans
• 1 Medium Tomato Chopped
• 1 Medium Onion Chopped
• 17.5g Old El Paso Chili Seasoning (available in Cold Storage)
  
• 1 Tablespoon of Ketchup
• 1 Drop of Wright's Hickory Liquid Smoke (available in Cold Storage)
• 2 Tablespoon of Habanero Hot Sauce (1 Tablespoon of Chili Padi Paste)
• 1 - 2 Drop of Da Bomb Ground Zero Hot Sauce (Optional)
  
• 1/2 to 1 Cup of Water
  
• Oil 
  

Warm up a non-stick pot with 2 tablespoon of oil. Add the chopped onion until it start to turn color or soft. Add in the tomato for another 10 mins. Add in the mince, kidney beans and EL Paso Chili Seasoning and fried until the oil start to separate. You can add 1/2 to 1 cup of water if you find the chili too dry. Add in the Habanero Hot Sauce or Chili Padi paste as replacement into the chili to spice it up. Next, add in the ketchup to moderate the beefiness of the chili. If you found your Chili too wet, try mashing some of the kidney beans will help thicken the chili. I prefer my chili to have tinge of smoked flavor, so I add in a drop of Wright's Liquid Smoke. For those who like to scale the scoville, you can add in 1 to 2 drop of Da Bomb hotsauce to further hot things up.