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    You are in: Home / Recipes / Buck'em-Off-Chili Con Carne Recipe
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    Buck'em-Off-Chili Con Carne

    Buck'em-Off-Chili Con Carne. Photo by FrenchBunny

    1/4 Photos of Buck'em-Off-Chili Con Carne

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    15 mins

    3 hrs 5 mins

    William (Uncle Bill) Anatooskin's Note:

    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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    Ingredients:

    Serves: 24

    Yield:

    8ounce ...

    Units: US | Metric

    Directions:

    1. 1
      Cut rib steaks or roast into 3/8" cubes.
    2. 2
      Place into a large bowl and sprinkle with flour, mixing well to coat.
    3. 3
      In a large frying pan, heat olive oil on medium high heat.
    4. 4
      Add coated meat cubes and fry until lightly browned, about 5 minutes, stirring frequently.
    5. 5
      Transfer meat cubes to a large cooking pot.
    6. 6
      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.
    7. 7
      Add beer and red wine and continue to simmer covered, for 15 minutes.
    8. 8
      At this time, adjust seasonings to taste.
    9. 9
      In a small bowl, mix together tapioca starch with 1/4 cup of water.
    10. 10
      While chili is simmering add tapioca mixture to thicken slightly.
    11. 11
      When serving, add some grated sharp cheddar cheese and finely chopped onions for garnish.
    12. 12
      You can substitute and use 2 pounds of lean ground round instead of chuck steaks.
    13. 13
      Dredge ground round in flour and fry until lightly browned.
    14. 14
      Continue with the recipe.

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    Ratings & Reviews:

    • on February 06, 2009

      55

      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 ;-).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2011

      55

      Really great chili. Left out shrooms and used venison (no one knew). Also did not add the cayenne. Wonderful. :] Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Buck'em-Off-Chili Con Carne

    Serving Size: 1 (152 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 142.1
     
    Calories from Fat 65
    46%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.2 g
    11%
    Cholesterol 7.4 mg
    2%
    Sodium 298.9 mg
    12%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.8 g
    15%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    boneless beef chuck steaks

    italian seasoning

    tapioca starch

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