WARNING
This Chili Recipe creates a chili that is a slow burn, in that the spiciness builds slowly.

Here is what you are going to need

2lbs Coarse Ground Beef
1 8 oz can of tomato sauce
1 package Carroll Shelby's Original Texas Brand Chili Kit
1 16 oz can Ranch Style Pinto Beans with Jalapenos ( You can leave this out if you don't like Beans)
1 can Chipotle Peppers in Adobo sauce
8 oz of Beer (optional)

1. brown the 2 pounds of ground beef.
2. Drain the grease, and dump the ground beef into a big cooking pot over medium heat.
3. Open the can of tomato sauce and pour into the pot on top of ground beef.
4. Refill the tomato sauce can with 8 oz of water and pour in pot.
5. Repeat step 4, or use the 8 oz of beer instead.
6. Open the Chili Kit and dump the big Spice packet and the Cayenne pepper pack into the pot. Stir it all together
7. Open the Chipotle Peppers and pick out 3 or 4 peppers, dice them, and dump into the pot.
8. Open the Can of Pinto Bean with Jalapenos and dump into the pot ans Stir again.
9. Let cook for about 10 minutes, stirring occasionally.
10. Open the Yellow Masa flour packet and dump it into the Pot and stir again.
11. Let simmer for about another 20 minutes, stirring occasionally.

Dig in and eat. You can refrigerate any leftovers and reheat in the microwave. It's even better reheated as the flavors have more time to mingle.

Interesting choice of ingrediants Chris. My home created version is so different to yours it really does show how varied peoples idea of chili truly is.

lightly fry in olive oil one finely chopped large onion with one (or two) crushed clove of fresh garlic. before it all starts to brown put the onions and garlic aside and brown off the beef. (take care to fry the beef and not stew it). When the Beef is ready drain off most of the gunk and re introduce the onions and garlic and stir. During the time it takes to fry off the beef make a beef stock, using half a pint of hot water and one Oxo cube (you can substitute this for another can of toms if you want). Now in fairly rapid succesion add a splash of worcester sauce and tobasaco sauce, a dollop of tomato paste a squirt of tomato sauce and season with salt and pepper. Add a tin of chopped toms and stir it all in with a sprinkle of Oregano and a pinch of cumin. Now add a teaspoon of paprika and as much hot chili powder as you like. I tend to add only one or two teaspoons as my Mrs will not eat it if it is too hot. You can then let this simmer away on the hob for half an hour or do as I do and transfer it to the oven and let cook on a low to medium heat for an hour or so. About twenty minutes before the end of cooking add a tin of red kidney beans to the mix and stir. Serve on a bed of rice and sprinkle a good wedge of grated cheese.

I have five or six standby chili recipes.

None of them involve beans.

Very nice. I'm impressed.


This reminds me... I should post my recipe for burnt chocolate cake disaster...

Frank is a man of high standards and impeccable taste.

I used to not like Beans in my chili either, but somewhere along the line that changed, I will still make it without beans at times. At one point I used to use Stew meat for my chili, but it took longer to make without the meat being really chewy.

Here's one that I got out of a comic book!

Green Arrow Chili

1 ½- 2 lbs. lean sirloin chunks
1 tbsp. Vegetable or canola oil
2 tsp. Cumin
2 tsp. Paprika
1 tsp. Cayenne pepper

1 cup finely minced onion
2 tsp. minced garlic

1 tsp. Ground black pepper
1 ½ tsp. Salt
½ tsp. Basil
1 tbsp. California chili powder
1 tbsp. Gebhardt chili powder
1 tbsp. Hot New Mexico chili powder
1 16-oz. Can diced tomatoes
2 8-oz. Cans (or 1 16-oz. Can) tomato sauce
½ cup water

1 tsp. Packed Brown sugar
Tabasco sauce, to taste


Cut sirloin steak into cubes (roughly 1.5” per side), trimming as much fat as possible. In a large stockpot, heat oil over medium heat, then add cubed steak and spices (cumin, paprika, and cayenne). Sauté until the meat appears to be “done” on the outside.

With a slotted spoon, transfer steak cubes to a plate, and drain all but a small reserve of fat from the stockpot. Add onion and garlic to pot with remaining fat, and cook until soft, stirring regularly. Stir in undrained diced tomatoes, tomato sauce, water, and seasonings (pepper, salt, basil, chili powder or powders). Return steak cubes to stockpot.

Simmer for 3-4 hours, stirring occasionally. Ten minutes before serving, add brown sugar and Tabasco and stir thoroughly.

Serve with “help yourself” bowls of grated cheddar cheese, oyster crackers, and chopped onions.