Deadwoods Chili With Beans

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READY IN: 4hrs
Recipe by Richhiley

This is a hearty, flavorful and spicy Chili con Carne made with cubed sirloin steak. I've developed this recipe over thirty-five years of feeding family and friends and those who like spicy - love this chili. Makes about 10 large servings or six quarts.

Ingredients Nutrition


  1. Pinto Bean Preparation:
  2. Sort and then boil the beans in water until they are soft. Keep covered with water throughout cooking and poke with fork tine to check for softness. Taste beans to check if they are done.
  3. Remove beans from water and place in a bowl.
  4. Add tsp of olive oil to pot and bring to medium high heat.
  5. Add 1/4 yellow onion minced and stip until cooked down but before browning.
  6. Add juice from one can of whole peeled tomatos to a pot.
  7. Add 1/4 cup of dark brown sugar and put on low heat.
  8. Add 1 tbs cheyenne pepper.
  9. Add 1 tsp cummin.
  10. Add 1/2 clove smashed garlic and mix well into sauce.
  11. Add beans and allow them to cook on very low heat until flavor of sauce is imparted into the beans.
  12. Chili Preparation:.
  13. In a large stock pot, add two tbs olive oil on medium high heat.
  14. Coat serloin steaks in ground black pepper and sear until browned all over.
  15. Remove meat from pot.
  16. Slice remaining onion into pan and cook down until just browning. (Add olive oil if necesary).
  17. Add remaining minced garlic and stir (do not allow to burn).
  18. Pour juices from whole peeled tomato cans into pot over onions and stir.
  19. Lower heat to low heat.
  20. Slice whole peeled tomatos into the pot and stir.
  21. Add brown sugar and stir.
  22. Add broken up unsweetned dark chocolate and stir.
  23. Add Cheyenne pepper and stir.
  24. Add Paprika and stir.
  25. Add Cumin and stir.
  26. Add Sage and stir.
  27. Add Coriander and stir.
  28. Add Mexican Oregano and stir.
  29. Add White Pepper and stir.
  30. Add remaining Black pepper and stir.
  31. Add Lager and stir.
  32. Add finely chopped Habenero's (seeds removed) and stir.
  33. Add crushed Piquin peppers and stir.
  34. Add whole poblano pepper seeds and stem removed.
  35. Allow to cook on low heat stirring to keep bottom from burning for half an hour.
  36. Serloin Preparation:.
  37. In a saute pan.
  38. Cube serloin to 1/2 inch removing any noticeable fat.
  39. Add to saute pan and cook until medium rare.
  40. Drain fat through a fine strainer from meat.
  41. Replace pepper caught in strainer to the pan with meat.
  42. Add 1/4 cup of chili from stock pot and stir with meat.
  43. Add meat to chili and stir.
  44. Allow chili to cook for another half an hour stirring to keep from burning at the bottom.
  45. Serving:.
  46. Serve in a medium bowl with sliced Jalepeno and extra sharp cheddar cheese on top.

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