“A hearty stick to you ribs chili I developed for a Veterans group that meets on Wednesday nights at a close friends house. ...”
READY IN:
5hrs 35mins
SERVES:
8-10
YIELD:
1 1/2 Gallons
UNITS:
US

Ingredients Nutrition

Directions

  1. First, brown all meats in roasting pan in oven at 415 degrees. While meat is browning combine all remaining ingredients in heavy-bottomed stock pot. stir well.
  2. Add browned meat fat drained away to pot stir well. bring to boil and reduce heat to simmer on low for 4-6 hours covered. About 30 min before serving time if you prefer a thicker sauce with your chili make a slurry of a 1/4 cup of cool water to a heaping tbs, of cornstarch mix until lumps disappear. Add to pot an stir. Chili will tighten up almost immediately.
  3. Serve with all of your favorite sides etc.

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