Buck'em-Off-Chili Con Carne

"This is a great recipe for any day and at any time. I took first-place award in a Chili Contest at the Cloverdale Rodeo in the summer of 2000. There were 18 Chefs participating in the contest."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
3hrs 20mins
Ingredients:
28
Yields:
24 8ounce servings
Serves:
24
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ingredients

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directions

  • Cut rib steaks or roast into 3/8" cubes.
  • Place into a large bowl and sprinkle with flour, mixing well to coat.
  • In a large frying pan, heat olive oil on medium high heat.
  • Add coated meat cubes and fry until lightly browned, about 5 minutes, stirring frequently.
  • Transfer meat cubes to a large cooking pot.
  • Add chopped garlic, chopped onions, red kidney beans including liquid, plum tomatoes including liquid, tomato paste, beef broth, mushrooms including liquid, chili powder, ground cumin, sugar, Italian seasoning, cayenne pepper, dried oregano leaves, black pepper, salt, sweet red pepper, green pepper and celery and simmer covered, for at least 1 1/2 hours, stirring occasionally.
  • Add beer and red wine and continue to simmer covered, for 15 minutes.
  • At this time, adjust seasonings to taste.
  • In a small bowl, mix together tapioca starch with 1/4 cup of water.
  • While chili is simmering add tapioca mixture to thicken slightly.
  • When serving, add some grated sharp cheddar cheese and finely chopped onions for garnish.
  • You can substitute and use 2 pounds of lean ground round instead of chuck steaks.
  • Dredge ground round in flour and fry until lightly browned.
  • Continue with the recipe.

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Reviews

  1. Hi Uncle Bill, This was my first time making chili with chunks of beef(in my case a boneless blade roast), and it was wonderful. I,too, made it the day before so the flavours could meld. Only change I made was to omit the mushrooms- can't envision them in chili, and added some pureed chipotle chiles for a little more depth of heat. Thanks for a great comfort meal ;-).
     
  2. Really great chili. Left out shrooms and used venison (no one knew). Also did not add the cayenne. Wonderful. :] Thanks for sharing.
     
  3. Did everything as written, except the mushrooms. Left it on to simmer all day long. Enjoyed it for dinner and the leftovers are going in the freezer for later.
     
  4. I made this for a chili cook-off. It didn't win-- but boy was it good!!! It makes a whloe lot of chili. My crock pot is only 5 qts, so I ended up having to split half of it into my dutch oven. It has a lot of ingredients, but is not hard to put together. Also, it makes the house smell good while cooking. I started on Friday night- put in the fridge over night- then simmered again all day Saturday for the night time event. Thanks Uncle Bill!
     
  5. Wow Uncle Bill, it was fantastic. I had a lot of guests and they were all complimenting the chili. I have served it with home-made focaccia, side chicory salad, grated cheddar cheese and sour cream. Thank you very much.
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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