• Cooking Time: 45
  • Servings: 6-8
  • Preparation Time: 20


This is another family favorite that I came up with. It has evolved a bit over the years and is always a hit around a campfire.


  • 2 tbl oil
  • 1 lb ground beef
  • 1 lb boneless ribeye steak cubed
  • 1 lb sausage of choice sliced (I like hot links)
  • 1 onion chopped
  • 4 garlic cloves chopped
  • 2 cans stewed tomatoes
  • 2 cans pinto beans drained
  • 2 cans kidney beans drained
  • Chili powder
  • Salt
  • 1/2 beer
  • 2-4 tbl masa or flour
  • shredded jack cheese
  • sour cream
  • flour tortillas


  • In a large heavy bottom pot, add oil, garlic, and sauté until soft.
  • Add ground beef, ribeye, and sausage until brown.
  • Add the masa and stir until the meat mixture is somewhat thick.
  • Stir in stewed tomatoes, pinto beans, and kidney beans.
  • Mix in chili powder and salt to taste.
  • Add beer and simmer over low heat for about 45 minutes stirring occasionally to make sure it does not stick to the bottom.
  • The chili should hold up a wooden spoon without falling over. Add a flour water mixture if the chili is too thin or more beer if too thick.
  • Serve with a dollop of sour cream and cheese on top. Use the tortilla to clean your bowl.

Author Credit: Me

© 2006-2017 BakeSpace, Inc. All Rights Reserved