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Beaner's Favorite Chill

I usually make 2 huge pots of this to freeze for winter. Can't beat it on a cold winter night."


3 pounds round steak, coarsely chopped
3 pounds chuck steak, coarsely ground
1 cup cooking oil
1 3-oz bottle Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water
1 tablespoon oregano, brewed in beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced green chilies
½ of a 14½-oz can Hunt's Stewed Tomatoes (or to taste)
Dash of Tabasco sauce


Brown meat in Oil adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, green chilies, stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.

Dissolve mesa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.

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Nutritional Information
Per Serving

no nutrition information available

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