Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

I adopted this chili recipe recently as no one cared to take it in, and I will make a few changes here and there and "presto" it will be a new child! :)

Ingredients Nutrition

Directions

  1. In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil.
  2. Add salt and pepper to taste.
  3. Add remaining ingredients.
  4. Stir well.
  5. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly.
  6. Stir occasionally.

Reviews

(1)
Most Helpful

Hey Oz, I know this is your adopted recipe, so I didn't want to leave any stars, only feedback, since you stated that you are in the process of "tweaking" this adoptee to be your own. (Hope that is okay.) I made this today. Followed the recipe exactly (except for using stewing beef chunks for the brisket). I think the ratio of liquid to the other ingredients is a bit high, as this chili was thin and not a bit "hearty" as I envision a chili to be... The taste? Spicy-hot, and quite excellent.... Thus, my quandry! So... I cooked and tasted, tasted and cooked... then decided to add a can of black beans. Better! Still soupy, though, so I added a can of (drained) kernel corn. Even better. In fact, very good indeed. This is where I would have given this recipe an entire and honest 5 stars... But I changed it so much from the original recipe... (**sorry!**) So I'll just leave my two-cents' worth here, with a HUGE thank you for grabbing this recipe for your files. I am definitely going to make this great tasting chili again! (my way... )Thanks, Oz, and way to go winning the football pool! ;)

Fauve December 11, 2005

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