We’re heading over to a community-wide Chili cook-off in a few minutes. Rather than trying to compete with the “most authentic” or “hotter than blazes” categories of chili, we decided to make a concoction that I can only categorize as “most addictive”.

The reason our entry is called “Texas Puke” is not actually known. Some surmise that it is because it “looks like puke” as it has a wide assortment of beans, salsa, cheeses (does Velveeta actually count as a “cheese”?) and other goodies thrown in. My assertion is that it is called “Texas Puke” because it is so yummy and so entirely addictive that you’ll eat plateful after plateful until you actually puke. This was proven at one gathering wherein my older brother ate so many servings that we lost count and, while driving home, he asked us to pull over so that he could yack alongside the road. Not because the food was bad – quite the opposite, it was so good that he couldn’t stop eating it.

Texas Puke in a crock pot

The recipe was shared with us by one of my dearest friends – Mr. Ed. Where he got it from is unknown. All I know is that I expect to inflict a consider amount of over-eatage at tonight’s festivities. Here’s the recipe:

Ingredients:

• Hamburger (2-3 lbs)
• Pinto Beans (1 can)
• Salsa – medium/hot chunky (1 jar)
• Hormel Chili w/beans – (1 can)
• Chili Beans (2 cans)
• Heavy Whipping Cream (1 pint)
• Velveeta Cheese (4 lbs)
• Mozzarella Cheese – grated
• Tortilla Chips

Cook hamburger and drain fat. If you want, you can add Italian sausage for more zing. Add Velveeta cheese, beans, whipping cream and salsa in a crock pot and cook for 1-2 hours on slow simmer. Stir often or it will burn.

Once it has cooked, serve over tortilla chips and sprinkle with mozzarella cheese. I usually let the individuals partaking of this delightful goop to season it with whatever chili powders, chipotle seasonings, etc. that they feel their tongues can endure.

Enjoy!