Basic Chili


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Chef: Bob Emmett

Serves: 8



2 lb(s) pork, cubed
2 lb(s) chuck, cubed
6 lb(s) ground meat
4 whole onions, chopped
10 clove garlic, chopped
1 tbsp oregano
2 tbsp paprika
11 tbsp chili powder
4 tbsp cumin
4 tbsp beef bouillon
3 can beer
1/2 cup oil
1 tsp ruole powder
1 tbsp sugar
2 tsp coriander
1 tbsp Louisiana Red Hot Sauce
8 oz tomato sauce
1 tbsp mosaharina flour

In large pot, add paprika, oregano, chili powder, cumin, beef bouillon, beer and 2 cups water.
Separate skillet.
Brown 1 1/2 lbs.
meat with 1 tablespoon oil until meat is slightly browned.
Drain and add to simmering spices.
Continue until all meat is added.
Saute onions and garlic in 1 tablespoon oil; add spices and meat.
Add water as needed.
Simmer for 2 hours.
Add ruole, sugar, coriander, hot sauce and tomato sauce.
Simmer 45 minutes.
Dissolve flour in warm water and add chili.
Add salt to taste.
Simmer for 30 minutes.
Serve piping hot.