More Great Recipes: Chili

"Dad's" Own Chili Recipe

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Member since 2008

Serves 6 | Prep Time 30 minutes | Cook Time 2 to 3 hours


3.5 lbs. ground chuck
Salt and pepper to taste
1 large vidalia onion
2 medium Jalapeno or chili pepper of your choice
1 whole head of garlic
1 T. cumin
6 T. Emeril's Southwest Seasoning
1 can Beef broth
1/2 can water
16 oz. can of GUINESS BEER (a must)
14 oz can of crushed or diced tomatoes
1 can of tomato paste

Brown the ground chuck, set it aside. Course chop the onion and garlic cloves. Saute for a few minutes till they are a little soft. Add cooked beef back to pot. Add cumin, salt, pepper, Emeril's seasoning, broth, water,chopped hot chili peppers, beer, tomatoes and tomato paste. Stir well and simmer for 2 to 3 hours. Adjust seasonings at the end. Add more "Heat" if you like your chili really hot. Dry hot pepper seeds helps. Adjust salt and pepper.

(note) We have the butcher grind the chuch on a larger sized grinding head. This keeps the texture through the cooking process.

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A friend of ours came up with this recipe for a contest and he won. When ever we make it, there a lot of compliments.

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