Mitch Murdock's Now That's Chili

Course : Chili
Serves: 10 - 12
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3 pound Center cut chuck roast, coarsely ground.
2 pound Center cut chuck roast, cubed.
1 Cup Vegetable oil.
2 large White onions diced.
1/4 medium Green bell pepper diced
4 ounces diced green chilis (mild, not superhot), drained
2 small fresh jalapeno peppers diced
2 cloves garlic finely minced
4 Cup Water, preferrably bottled
6 ounces warm beer
8 ounces tomato sauce
6 ounces tomato paste
7 tablespoons Chili powder
2 pieces Bay leaves
3 tablespoons Ground cumin
1 teaspoon Ground oregano.
1/4 teaspoon Ground coriander.
1/2 teaspoon Beau monde spice mixture.
1/2 teaspoon Hot pepper sauce.
1 teaspoon Cayenne pepper.
1 tablespoons Honey.
1 teaspoon Monosodium glutamate
1/2 teaspoon Mole paste.
1 teaspoon Beef bouillon granules.
1 teaspoon Paprika.
1/4 teaspoon White pepper.
1 teaspoon Salt.
1/2 teaspoon Coarse ground black pepper.
2 teaspoon Masa harina (corn Flour).

Preparation / Directions:

Heat 1/2 cup of oil in a large pot. Add the onions, green pepper, Jalapenos and green chilis and garlic and saute until soft. Remove from pot and reserve. Heat the remaining 1/2 cup oil. When very hot, add the meat, cooking it in batches to prevent crowding, and brown thoughly. Drain off the Oil and fat and add the vegetables to the meat. Add 3 cups of water, beer, tomato sauce, tomato paste and chili powder. stir well as liquid comes to a boil, then lower heat and simmer for 20 min. Add remaining ingredients except for masa harina. Mix masa with remaining cup of water while bringing liquid to a boil again. Slowly stir masa mixture into liquid. Lower heat, partly cover pot and allow chili to simmer for 2 hours, stirring offen.

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