“SOURCE SHADOWS This is a Shadows original. This chili recipe is not over powering, nor to hot to handle ( atleast not for my family ). I have won local chili contests with this recipe. I recommend using the options I provide for the best results.”
READY IN:
2hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the meat into cubes about 1/2 inch square or use ground meat. Melt the suet or bacon grease in a large pot or pan with a cover. Put the chopped onion and garlic in the pot and brown. Mix the chilli powder and flour with enough cold water to form a thin paste, then mix with the onion and garlic after they are browned. Stir until smooth. Add meats to pan along with 4 tbls water or beer.
  2. Now add the other herbs, spices and tomatoes. Cook slowly for 2 to 4 hours; add liquid as needed to just keep from burning but add as little as possible.
  3. When cooked serve in a bowl over beans prepared as follows:
  4. Pick over the beans** and discard any bad ones. Soak the beans in water over night or quick soak by covering the beans with water and bringing to a boil. Boil 1 minute, cover and let sit for 1 hour. Drain off the water and cover with fresh water. Add 1 teaspoons of baking soda. Add salt pork or bacon and oregano. Boil over medium heat for 3 to 4 hours or until tender. Add water as water boils away.
  5. Drain and serve the chilli over the beans.
  6. **I prefer pinto beans in this recipe.

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