Prep 15 mins
Cook 2 hrs
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.
- 2 lbs beef or 2 lbs venison
- 1 lb fresh pork (javelina) or 1 lb wild pig (javelina)
- 6 fresh garlic cloves, chopped fine
- 2 tablespoons lard or 2 tablespoons bacon grease
- 3 bay leaves
- 1 quart tomatoes, canned or 1 quart fresh tomato
- 1 large onions or 1 leek, chopped fine
- 6 tablespoons chili powder
- 1 tablespoon flour
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 tablespoon cumin, use more to taste
- 1 teaspoon black pepper
- 3 small dried chilies or 3 small habanero peppers
- 4 tablespoons beer or 4 tablespoons water
for the beans
- 2 cups pinto beans or 2 cups red kidney beans
- 1⁄3 lb salt pork or 1⁄3 lb bacon
- 1⁄4 teaspoon oregano
- 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.
- 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.
- When cooked serve in a bowl over beans prepared as follows:.
- 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.
- Drain and serve the chilli over the beans.
- **I prefer pinto beans in this recipe.
Great recipe chef shadows. made this for company thru the holiday period, they all loved it.we all loved the level of heat and the bacon taste. A good recipe to keep, thanks.