We've been making this for over 20 years. Biggest change has been to reduce the amount of bouillon cubes from the original six. Another thing I usually do is add the chili powders, paprika, and cumin to the onions & garlic and fry for a bit, as if making Indian.
adapted from pg 62 Texas on the Halfshell, 1980's $20,000 prize-winning chili, Bill & Becky Pfeiffer
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- 2.5 pound(s) cubed beef chuck
- 1 pound(s) cubed pork
- 2 cup(s) chopped onion
- 4-6 clove(s) chopped garlic
- 1 bottle(s) beer
- 1 can(s) 8oz tomato sauce
- 1 cup(s) beef broth
- 3 tablespoon(s) chili powder
- 2 tablespoon(s) cumin
- 3-6 cube(s) low sodium beef bouillon
- 2 teaspoon(s) oregano
- 2 teaspoon(s) paprika
- 2 teaspoon(s) brown sugar
- 1 teaspoon(s) cocoa powder
- 1.5 teaspoon(s) ground coriander
- 0.5 teaspoon(s) chipotle Tabasco
- 0.5 teaspoon(s) ground chipotle
- 0.5 teaspoon(s) ground ancho
- 1 teaspoon(s) flour
- 1 teaspoon(s) cornmeal
- 1 tablespoon(s) beef broth
- 4-6 can(s) rinsed & drained beans (optional)
- 1/4 teaspoon(s) cinnamon (optional)
- In a large non-stick Dutch oven, brown the meat in small batches, avoid overcrowding, remove meat as it browns & set aside. Add onions and stir-fry til almost tender then add garlic. When onions are tender, add beer through ancho, stirring thoroughly to combine. Return meat to pan. Bring to boil; reduce heat, cover, simmer for two hours.
- If you want Texas-style chili, make a slurry of 1tsp flour, 1tsp cornmeal, 1tbs beef broth. Stir into chili, cover, simmer for twenty minutes and you're done.
- If you want Yankee-style chili, don't use the slurry. Add 4-6 cans of rinsed and drained beans, cover, simmer for twenty or more minutes. Add cinnamon, stir thoroughly and you're done.
- Set out toppings: grated cheese, chopped onion. Serve with cornbread.
This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.
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