Trinket's Special Chili

"I searched all over for the perfect chili recipe. I finally ended up combining everything I liked and creating my own. We usually do a Creole rub on a bone-in rib roast and slow smoke/grill it and always have leftovers. That is the meat I use unless I am out and then I'll use either Venison or lean beef stew meat. Or, rub a chuck roast and smoke/grill it slowly at 250 degrees for 4-5 hours. Any smoked or slow grilled lean meat will add a great smoky flavor. Great with Recipe #364497"
 
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photo by Penny Stettinius photo by Penny Stettinius
photo by Penny Stettinius
Ready In:
2hrs 30mins
Ingredients:
16
Serves:
6-8
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ingredients

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directions

  • Salt and pepper meat and sear in oil,remove and set aside.
  • While oil is still hot in pan sauté onions a few minutes.
  • Add garlic and stir, mix flour, Cumin, chili powder, salt and cayenne in a bowl and add to sauce pan a little at a time stirring well after each addition.
  • Add beer and stir.
  • Add tomatoes, tomato paste, consommé,water and meat and stir.
  • Cover and simmer 1-2 hours, stirring occasionally, may need to add water.
  • Add beans.
  • Serve with your choice of toppings such as minced fresh cilantro, sour cream, shredded cheddar, and chopped green onions.
  • Serve with Hot corn bread!

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Reviews

  1. This chili sure is special! I have never made chili that did not have ground beef in it. I used beef stew meat and followed the recipe exactly. It was delicious. My sons complimented for two days how good it was. Made for PAC Fall 2008.
     
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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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