Beef

Cookoff Winner

Smother's Chili

Captain Ed's
Half-Crocked Country Chili

Bogie's Sweet Home
Crock-Pot Chili





Cookoff Winner

Hi my name is Marshall, I work for a company called Gunpowder Foods INC. We make chili spices and I thought that you might like our recipe for chili. Check us out online at
http://www.bigbruce.com
This recipe won the World's Largest Chili Cookoff in San Marcos, TX.

Start with:

As with many stew recipes, if you can make this chili recipe a day or two before and store in the refrigerator, the flavor is better.

If beans are desired, use pinto beans and cook them separately. Can also be served over pasta or rice. Add salt and Attitude Adjusting Hot Stuff® (found at www.bigbruce.com) or cayenne pepper to taste.

Marshall

Big Bruce

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Smother's Chili

Thanks to Wilma for this recipe.

  • 1 package Wick Fowler's 2 Alarm Chili Mix
  • 1 ½ pounds ground chuck or turkey or shredded roast beef or just leave out the meat if you aren't a ravenous carnivore
  • 1 can butter beans cooked in bacon
  • 1 can white northern beans
  • can of beer
  • 1 can dark red kidney beans
  • can of tomatoes
  • 1 onion chopped
  • 1 tsp chopped garlic
  • 1 Tbsp chopped green pepper
  • 2 jalepeno slices
  • button mushrooms

  • Brown the meat and drain completely. Put into a big cooking pot with the tomatoes (cut up), the beans, the mushrooms, and a couple cans of water or chicken broth or beef broth. Saute the onions, garlic and green pepper and add to the pot.
  • Stir in all the packets from the 2 Alarm Chili mix except the salt and the mesa. Only add half the cayenne if you don't like hot stuff and delete the jalepeno too. If you like spicy chili add all.
  • Pour the beer in slowly and add just as much as you like chili thin or thick, or however much you sip out of the beer.
  • Cook the chili for an hour or so to blend flavors. Mix the water and mesa and add as directed by the packet instructions.

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Captain Ed's Half-Crocked Country Chili

Serve with your finest Grog and enjoy maties!

Fair winds,
Captain Ed

  • 1 cup Red Kidney Beans
  • 1 cup Pinto Beans
  • 1/2 cup Sun Dried Tomatoes
  • 1 can (14.5 oz) Stewed Tomatoes (or equivalent fresh chopped tomatoes)
  • 2 1/2 lbs of Lean Fresh Ground Beef (use LEAN ground beef, as you will not be draining off the fat during preparation of recipe)
  • 1 cup of freshly diced onions
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 2 Beef Bullion Cubes
  • 1/2 to 1 teaspoon Crushed Red Pepper Seeds (or one red hot chopped chili pepper as a substitute)
  • 8 oz of beer (2/3 can)
  • 2 oz of rum (substitue Cooking Sherry if your an Ivy League grad)
  • 1 Tabasco Sauce (optional... for landlubbers)
  • Additional spices: Table Salt (preferably Mediterranean Sea Salt), Ground Black Pepper, Paprika, Oregano, Basil, Rosemary, Chives, Cilantro and finally, don't forget the lemon or lime for the serving table.

  • Soak Beans overnight (at least 8 hrs) in warm water.
  • Soak Sun Dried Tomatoes until pliable enough to cut.
  • Stain beans, then pour into a large Crock Pot.
  • Add cut Sun Dried Tomatoes and can of stewed tomatoes.
  • Core, dice, and add one Red Bell Pepper and one Green Bell Pepper.
  • Mix in 1 1/2 quarts of water, turn Crock Pot on high.
  • Drop in two Beef Bullion cubes.
  • Add 1 teaspoon of salt and ground black pepper.
  • Stir occassionally while preparing meat.
  • Prepare meat. (Takes approximately 20 minutes to prepare)
    • Brown 2 1/2 lbs of Lean Fresh Ground Beef along with 1 cup of freshly diced onions.
    • Add 1/2 teaspoon of salt, ground black pepper, and paprika.
    • For the "kicker" add 1/2 to 1 teaspoon of Crushed Red Pepper Seeds to taste.
    • Add Favorite spices such as Oregano, Basil, chopped Rosemary, Chives, Cilantro to taste (I use a 1/2 tsp of each. Its easy to remember... 1/2 teaspoon whenever your adding spices).
    • Stir frequently to mix in ingredients.
  • When meat is completely browned, pour meat into Crock pot.
  • Stir and let simmer in pot for 1 hr. Stir after 1/2 hour.
  • Stir in 2/3 can (8 oz) of beer (... say to yourself, "two for you, one for me as you mix in your favorite brewski), shot of Rum (... about 2 oz for you scientists out there), and 1 oz of Tabasco Sauce (optional... but highly recommended, it'll put hair on your chest I guarantee you'll never grow any on your tongue).
  • Set Crock Pot to Low.
  • Let simmer for one more hour. Stir after 1/2 hour.
  • If impatient, serve hot now with a squeeze of lemon or lime
  • (optional, but well advised) Turn Crock Pot Down to "Keep Warm" and let simmer for another hour or two, stirring every half hour or so to let the ingredients to fully meld in blissful harmony.

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Bogie's Sweet Home Crock-Pot Chili

SERVES 12 - PLAN AHEAD - PREPARE THE NIGHT BEFORE AND SET IN THE FRIDGE OVER NIGHT

STEP ONE - 1 Tablespoon olive oil
HEAT OIL IN LARGE SKILLET OVER MED. HEAT

STEP 2 ADD (if you like a lot of zing these can be doubled)
2 Tablespoon RTU* Minced Garlic
1 med sized Onion = 1 1/2 cups finely chopped
SAUTÉ UNTIL ONION IS TENDER

STEP 3 ADD
1 Tablespoon Cumin
1 Tablespoon Paprika
1 Heaping Tablespoon Chili Powder
1 Teaspoon Salt
SCOOP OUT INTO SMALL BOWL
2 lbs Lean Hamburger

STEP 4 - BROWN HAMBURGER IN SAME SKILLET
DRAIN FAT OFF AND PUT SEASONINGS IN
STIR WELL HEAT FOR 5 MINUTES

STEP 5 - ADD THE FOLLOWING TO A 5 QUART CROCK-POT
2 - 30oz cans Chili Beans
2 - 14.5 oz cans Diced Tomatoes (do not drain out water)
1 - 15 oz can Tomato Sauce
1 - 12 oz can Tomato Paste
2 - Tablespoons Fresh Honey
2 - Tablespoons Sugar
2 - Tablespoons Brown Sugar
1 - Tablespoon + 1 Teaspoon Baking Cocoa
MIX WELL

STEP 6 - ADD INGREDIENTS FROM SKILLET TO CROCK POT

STEP 7 - ADD 1 1/2 TO 2 CUPS WATER - TO YOUR PREFERRED THICKNESS
STIR WELL
COOK ON HIGH FOR 2 1/2 HOURS
STIR EVERY 1/2 HOUR

* RTU = Ready To Use (comes in a jar)

MJ BOGARD
Sweet Home Oregon

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