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Category: Chili
Prep Time: Cook Time: Total Time:
5 to 6 lbs hamburger
2 lbs ground beef suet (2 1/2 lb for 6 lbs of beef)
12 (12 oz) cans of your favorite beer
2 (6 oz) cans of tomato paste
12 crushed fresh garlic cloves
2 very large white onions, finely chopped
2 - 3 cans cans of chili hot beans
4 pkgs Chili seasonings (use Joe DeFrates’ Chili Man 2-time World Champion Chili Mix, Carroll Shelby’s original Texas brand, Rays Chili Seasoning, Zach’s Spicy Chili Mix, or Brooks Chili Seasonings).
2 - 3 (5 oz) containers chili powder
Salt to taste
1/2 lb real butter
1 tbsp ground cumin
TO MAKE SPICY HOT:
Option: Cayenne Pepper
Option: Crushed Red Hot Peppers (or freshly ground jalapenos/habaneras/Thai peppers)
Beefamato (for thinning at the end – in lieu of beer – if desired)
(Makes about 3-1/2 gallons chili)
In a 20 quart (or larger) stockpot or kettle, melt the suet – medium high heat – bring to slow bubble. Add the finely chopped onions. Add finely chopped (garlic press preferred) garlic cloves and put in the kettle with onions. Saute’ onion/garlic until onions are clear. To this, add 6 cans of beer and bring to boiling point – medium high to high heat to start. Add 5 or 6 lbs of hamburger broken up in handfuls – stir in meat until all beef is finely separated and there are no chunks left. (One of my secrets: The process of the suet and beer is what breaks up the beef into a fine ground appearance.) Add your spices, stirring them in as you pour, so not to clump (chili seasonings and chili powder) and salt to taste and color. If you want to thicken, use the package of mesa flour from the Carroll Shelby’s Chili Kit.
Option: *Add the Cayenne Pepper and Crushed Red Hot Peppers (or freshly ground jalapenos/habaneras) to taste.
*Add 2 (3) cans Brooks Chili Hot Beans. (Let come to simmering boil again – just bubbling). *I like 3 cans because we like inchbeany inch chili.
*Add more salt to taste if needed (after you’ve added all the other ingredients)
*Add beer to thin (not water) if desired.
*Taste-test for seasonings – and add more as desired.
NOTE: Chili will be thick, but you can thin it as desired – WITH BEER or Beefamato (never water). You do not have to cook the chili for hours. Cook on medium high heat after all ingredients have been added. Bring to slow boil (not a rolling boil), stirring often so not to stick to bottom of pot. By adding the beans last, they don’t turn to mush.
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PRIZING WINNING CHILI I
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Category: Chili
Prep Time: Cook Time: Total Time:
5 to 6 lbs hamburger
2 lbs ground beef suet (2 1/2 lb for 6 lbs of beef)
12 (12 oz) cans of your favorite beer
2 (6 oz) cans of tomato paste
12 crushed fresh garlic cloves
2 very large white onions, finely chopped
2 - 3 cans cans of chili hot beans
4 pkgs Chili seasonings (use Joe DeFrates’ Chili Man 2-time World Champion Chili Mix, Carroll Shelby’s original Texas brand, Rays Chili Seasoning, Zach’s Spicy Chili Mix, or Brooks Chili Seasonings).
2 - 3 (5 oz) containers chili powder
Salt to taste
1/2 lb real butter
1 tbsp ground cumin
TO MAKE SPICY HOT:
Option: Cayenne Pepper
Option: Crushed Red Hot Peppers (or freshly ground jalapenos/habaneras/Thai peppers)
Beefamato (for thinning at the end – in lieu of beer – if desired)
(Makes about 3-1/2 gallons chili)
In a 20 quart (or larger) stockpot or kettle, melt the suet – medium high heat – bring to slow bubble. Add the finely chopped onions. Add finely chopped (garlic press preferred) garlic cloves and put in the kettle with onions. Saute’ onion/garlic until onions are clear. To this, add 6 cans of beer and bring to boiling point – medium high to high heat to start. Add 5 or 6 lbs of hamburger broken up in handfuls – stir in meat until all beef is finely separated and there are no chunks left. (One of my secrets: The process of the suet and beer is what breaks up the beef into a fine ground appearance.) Add your spices, stirring them in as you pour, so not to clump (chili seasonings and chili powder) and salt to taste and color. If you want to thicken, use the package of mesa flour from the Carroll Shelby’s Chili Kit.
Option: *Add the Cayenne Pepper and Crushed Red Hot Peppers (or freshly ground jalapenos/habaneras) to taste.
*Add 2 (3) cans Brooks Chili Hot Beans. (Let come to simmering boil again – just bubbling). *I like 3 cans because we like inchbeany inch chili.
*Add more salt to taste if needed (after you’ve added all the other ingredients)
*Add beer to thin (not water) if desired.
*Taste-test for seasonings – and add more as desired.
NOTE: Chili will be thick, but you can thin it as desired – WITH BEER or Beefamato (never water). You do not have to cook the chili for hours. Cook on medium high heat after all ingredients have been added. Bring to slow boil (not a rolling boil), stirring often so not to stick to bottom of pot. By adding the beans last, they don’t turn to mush.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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