Rod's Chili

Course : Chili
Serves: 4 - 6
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1 3/4 pound Chili Grind Meat
3 slice Bacon
1 tablespoons Cumin seed, roasted and ground
1 tablespoons New mexican chili powder, plain
1 tablespoons Ancho chili powder, plain
1 tablespoons California chili powder, plain
1 Teaspoon Mexican oregano, crushed
1/4 Teaspoon Thyme
1/4 Teaspoon Allspice
1/4 Teaspoon Dried cilantro
1 large Onion (chopped fine)
2 Stalks celery (chopped fine)
1 can El Paso green chiles (mild)
3 medium Jalapeno chilies, seeded chopped fine
1 medium Habanero chili, seeded chopped fine
1 Clove garlic
30 ounces stewed tomatoes (pureed in a blender)
12 ounces beer
1 Teaspoon Beef base
3 Teaspoon Paprika, sweet
1 Teaspoon Coriander powder
1/4 Teaspoon Cayenne pepper
3 ounces Shot Jim Beam Bourbon whisky
2 tablespoons Olive oil
2 tablespoons Masa Harisa (Corn Flour for Thickening)

Preparation / Directions:

Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot. Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours. From: Barry Weinstein Date: Sat, 02-2

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