This is a recipe I have developed over the last few years. If you like a traditional, Texas style chili, you will love it. This produces enough chili for 6-8 people. Great for parties. Give it a try and let me know what you think. I hope you like it as much as I do...if not, at least you've got beer and whiskey to ease your sorrows!!!
PS - Don't be addin' no beans to my chili. Real chili ain't got no beans YANKEE!!!
INGREDIENTS
4 slices bacon, coarsely chopped
1 ½ yellow onions, medium chopped
3 tablespoons of chopped garlic
1 tablespoon dried oregano
2 tablespoon of white sugar
1 tablespoon Tony’s Creole Seasoning
1 tablespoon paprika
1/3 cup chili powder
2 tablespoons cumin
2 tablespoons of Tapatio (Tabasco or Cholula if you prefer)
2 oz of your favorite Whiskey
4 oz of Ketchup
1 (15 oz) can of tomato sauce (Not puree or paste...sauce)
1 (10 oz) can of Rotel (Drained)
3 pounds ground venison
1 pound beef chuck or rump, cut into 1/2-inch cubes
5 cups water
1 6 pack of Shiner Bock (Ziegenbock also works quite well)
2 large Jalapenos, seeded and diced (Leave the seeds if you like it spicy)
4 canned Chipotle peppers in adobo sauce
3 Ancho Chili Peppers Diced
DIRECTIONS1. Approximately 1 1/3 beers and one shot of whiskey are needed for this recipe. The remaining beers and whiskey are to be enjoyed throughout the cooking process.
2. Combine chipotle peppers, ancho peppers, 1 beer, 1 shot of whiskey, ketchup, tomato sauce, tapatio, and all seasonings/spices in a blender. Blend on low speed for approximately 15 seconds.
3. Combine blender contents with 5 cups of water in a large saucepot and set to the side.
4. In a heavy pot or large skillet, sauté bacon, butter, onions, jalapenos, rotel (drained) and garlic over medium heat until onions begin to become translucent. Deglaze pan/pot with approximately 4oz of beer and continue to stir for another two minutes. Remove from heat and set aside.
5. Cook venison/beef mixture in a large pot or skillet over medium heat for approximately 6-8 minutes.
6. Add previously sautéed ingredients and continue cooking over medium heat for another 2-3 minutes.
7. Remove meat mixture from heat and combine with chili sauce.
8. Bring chili to a boil then reduce to medium-low heat and simmer covered for 1 hour. (You can add a little flour if you like your chili thicker.)
9. Top chili with cheddar cheese and a dab of sour cream and enjoy.
