Saturday, October 12, 2013

Chili Recipe

        Sometimes, you find something so delicious, so perfect, that it doesn't need a fancy name or catchy title accompanying it.  Sometimes your creation is so perfect that you can't speak, let alone come up with a clever intro for it.  So here is my chili recipe. (Adapted from: recipe HERE )


  • 2.5 lbs ground beef or 1.5 lbs ground beef & 1 lb pork or other ground meat
  • 1 tbsp bacon fat
  • 1 cup chopped onion
  • 5 cloves chopped garlic
  • 12 oz beer
  • 8 oz tomato sauce
  • 1/4 cup water
  • 3 tbsp chili powder
  • 2 tbsp cumin
  • 2 tbsp beef bullion
  • 2 tsp ground oregano
  • 1/2 tsp thyme
  • 2 tsp paprika
  • 2 tsp sugar
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp coriander
  • 1/2 tsp Tabasco sauce (I also add a dash of Cayenne, but leave this out if you don't want things too spicy)
  • 1 can Rotel, undrained
  • 1 can (12-18 oz) of chili beans, drained not rinsed


  1. Brown the meat in a skillet over medium-high heat until browned.
  2. Drain fat & discard.  Remove meat to a bowl and set aside for now.
  3. Heat bacon grease in the skillet, add onion and garlic and cook until tender.
  4. Add beer and bring to a boil, scraping bottom of pan to get all the brown delicious crusties.
  5. Add remaining ingredients and bring back to a boil.  Cover and simmer for 2 hours.
  6. After 2 hours, mix the following in a measuring cup:
  • 1 tsp flour
  • 1 tbsp cornmeal
  • 1 tbsp warm water
     7.  Add this mixture to the chili, mix well, cover and cook for another 20 minutes.
     8.  Serve with cornbread & butter on the side, with toppings of choice (sour cream, cheese, Frito's,           etc).


*Notes:  Last time I made this, I used half ground beef & half ground steak (Tyson Grilled N Ready Steak, ground up in blender) and it was SO tasty!

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