Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

2+2 Tequila Chili

Posted by Caveman Cooking on November 17, 2009


With the air crisp and Bowl season on the horizon, thought I’d share my award winning Chili recipe.

INGREDIENTS

2.5 pounds of stew beef, cubed bite-sized
2.5 pounds of ground beef
2 – 15 oz. cans of Tomato Sauce (any brand is fine, as long as it’s Hunts)
2 – 15 oz. cans of kidney beans, well drained
2 shots of gold Tequila
4 tbls. Olive Oil (NOT extra virgin – it burns too easily)
1 15 oz. can of Ketchup (any brand is fine, as long as it’s Heinz)
1 medium/large Red Onion, chopped
4-6 cloves of Garlic, minced
3 Tbsp. World Spice Merchants “Ancho Chili Powder”
2 Tbsp. World Spice Merchants “Chipotle Chili Powder”
1 Tbsp. Red Crushed Chili Pepper
1 tsp. Ground Pepper
1 tsp. Garlic Salt

RECIPE

In a large bowl, mix tomato sauce, ketchup (just fill one of the empty tomato sauce cans for a measurement), kidney beans, pepper, garlic salt, chili pepper, chipotle chili powder, and only ONE tablespoon of the ancho chili powder. Set aside.

Chop onions and mince garlic. Set aside.

Bone and trim beef well, then cube into bit sized pieces. Set aside.
HINT #1: Just about any type of stew meat will work well, though I prefer a 7 Bone Roast. Sirloin Steak works well, too.

Take one chili pot and one large skillet, split oil evenly, and heat. Split garlic and onions evenly and saute until onions are translucent.  Add cubed beef to chili pot and ground beef to skillet. Split remaining ancho chili powder and sprinkle evenly on meats. Add salt and pepper to taste. Brown well.

Once all meats are browned, add contents of skillet to chili pot. Also add contents of mixing bowl and Tequila.

Stir well. Reduce flame, cover and slow simmer for 2 hours – stirring occasionally.
Here’s the trick: Remove from flame for one hour or so. Then return to simmer for another two hours – stirring occasionally.

Serve in bowls topped with fresh grated cheddar cheese and warm bread (homemade, if possible).

HINT #2:If you can make this a day ahead of time, it is even better the next day! Just reheat it VERY slowly, covered, over a low flame. Sometimes you may need to add a touch of water if it reheats too thick.

Prep Time = 30 minutes
Cook Time = 5 total hours
Serves 7-10

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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8 Responses to “2+2 Tequila Chili”

  1. campviola2 said

    Mark, This chili was one of the best I have ever tasted! Deb

  2. Mark makes the best chili I have ever tasted. It’s got just the right amount of kick to it. And it sticks to your ribs, as the saying goes.

    • Thanks, Peg! It’s always nice to get an uncompensated endorsement from your mother-in-law!! 😉
      BTW, Peg is an incredible chef. Perhaps we can talk her into posting her Korean BBQ recipe … it’s unbelievably good!

  3. Kooky Girl said

    Looks like an awesome chilli, I LOVE chilli. I see that it’s ‘award winning’ – please tell me more ! :o)

  4. Shelly said

    Cannot wait to try this recipe. It looks delicious!!

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