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Happy February, ProCare family!It’s been an exciting holiday season with the grand opening of our AMM Ralph Ablanedo location, giving away a vehicle to a deserving veteran, and setting some ambitious new year’s resolutions!
February means spreading love and compassion to those around you, whether it is family, your coworkers, customers, or strangers on the street. We want to do our best to project kindness and compassion – which is at the core of every repair we do for our customers.
Enjoy our newsletter features and have a fantastic month!
 

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February Recipe

ProCare Award-Winning Texas Chili

This chili is a great staple for family gatherings and events. Warm up with a side of Texas toast, topped with thick-shredded cheddar cheese.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Keyword: beef, chili, hot, soup, stew
Servings: 20

Ingredients

  • 3 tbsp butter
  • 2 red bell peppers diced
  • 2 jalapenos minced
  • 6 poblano chiles chopped
  • 2 yellow onions diced
  • 1 garlic bulb minced
  • 1 lb boneless chuck trimmed and cubed
  • 2 lbs ground beef
  • 2 tsp paprika
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp kosher salt
  • 2 tsp black pepper ground
  • 3 cups tomato sauce
  • 12 ounces lager beer
  • 1 cup beef stock
  • 2 cans pinto beans with juice (15.5 ounces)
  • 2 cans kidney beans with juice (15.5 ounces)

Instructions

  • In a large stock pot over high heat, add your butter, bell pepper, jalapeno, chiles, and onion. Cook until caramelized (about 5 minutes).
  • Add garlic and saute for 1 minute. Brown the chuck in the pot, then add the beef, stirring gently.
  • Cook until meat is browned and thoroughly cooked (about 7-10 minutes). Add your seasonings, stir, then add the beans. Lower the heat and simmer for 2 hours.
  • Serve hot, top with fresh diced onion, grated cheese, and a wedge of lime.
  

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