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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I grew up eating the chili in my father's restaurants. I love chili and I love this one! I do hope you'll try it. This recipe gives you the choice of ground meats or cubed meats. I for one love ground meat chili. I would tell every one who wants to make this to try the cubed meat type also, as it is so delish!! You can control the heat by the use of the red pepper flakes. This recipe calls for a stick of butter. Yes, that's right! If you don't intend to use the butter as stated, please pass on this recipe. It's to cook the cubed meat in. For the ground meat type, just drain the burger and just toss the stick of butter in, and continue on with the recipe. It's not a recipe for those who have health issues such as heart disease.The butter makes the chili, believe me. The beans are up to you as to which type and how many you want. I use a combination. Honestly, this whole recipe consists of brown the meat, and just dump the other ingredients in! That's it! Times will vary between the cubed meats and the ground meats.You can put the bean mixture in the pan that you cooked the ground meats in . It's up to you to put the types of beans that you like in this.Times will vary as well as quantity. At least try this chili one time with the cubed meat. This was how the recipe was supposed to be done.I adapted this recipe to be made with the ground beef and pork.You'll love it! For the sake of the omputer, if you are going to make the single batch, I recommend that you use the little cans of beans, I think they are probably 4-6 oz., and that way you can use pintos, black, kidney or a combo of them. A good batch of chili becomes a personal thing. This recipe was entered in a chili cook-off here in Las Vegas. It won first prize! This is great as is, or as I like to do, top each bowl with lots of cheese, onions and sour cream! Ingredients:
4 (6 ounce) cans , pinto black, kidney (or a combo) or 4 (6 ounce) cans chili beans (or a combo) |
1 green bell pepper, chopped (can use other colors, or a combo) |
1 tablespoon garlic powder, can use more |
2 -4 tablespoons mccormick's mexican seasoning (or more) |
1 (28 ounce) can crushed tomatoes in puree (i use progresso) |
1 pinch crushed red pepper flakes (use more or less, it will control the heat, so remember -you can always add more of whatever you use) |
1 teaspoon ground cumin (to taste) |
1/3 cup chili powder (i use gebhardt's, just make sure it's a good quality brand) |
4 -8 ounces thick & chunky salsa |
3 -6 fluid ounces beer |
3/4 lb top sirloin steak, cubed |
1/4 lb pork, cubed (i use pork butt, great flavor and fairly inexpensive) |
1/2 cup butter (1 stick) |
3/4 lb ground beef |
1/4 lb ground pork |
1/2 cup butter (1 stick) |
Directions:
1. To make the bean mixture:.
2. Combine all of the bean ingredients in medium saucepan. (if doubling or trippling, use larger pan.).
3. To make using the cubed meat:.
4. Saute meat in the butter til all pink is gone.
5. Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring ocasionally.
6. Add beer and simmer for 5 more minutes.
7. To make using the the ground meat:.
8. Saute the ground meat til all pink is gone. Drain meat, place back in pot.
9. Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
10. Add the beer.
11. Continue to simmer 5 more minutes.
12. .
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