Boot Stompin' Chili

Tam D


This is my own recipe. I like robust spice, without a lot of heat, so it took some time to get it just right.
I make a big pot, then use the leftovers during the week as ingredients in other meals. My family enjoys the leftover meals as much as the feature :)
It may seem like a lot of steps, but it really goes together very quickly -- I promise!

pinch tips: How to Use a Meat Thermometer




about 12


30 Min


3 Hr


Stove Top


1/2 lb
pinto beans, dried (about 3/4 c.)
1/2 lb
pink beans, dried (about 3/4 c.)
2 Tbsp
beef base or bouillon
2 Tbsp
olive oil
1 lb
beef stew meat
10 - 16 oz
beef chorizo (fresh, not dried)
1 large
onion, chopped
2 tsp
dehydrated minced garlic
2 Tbsp
chili powder
1 Tbsp
southwest chipotle mrs. dash
1 tsp
ground oregano
1 Tbsp
10 oz
rotel brand tomatoes with green chile
16 oz
tomato sauce
29 oz
can mexican style stewed tomatoes
1/2 - 1 c
sangria (you could leave this out, but don't!)

Directions Step-By-Step

Wash and sort the beans.
Put them in a heavy 3 qt. saucepan, with beef base, and some dehydrated minced onion and garlic for flavor. Fill the pot with water, covering the beans with at least two inches of water. Stir to combine.
Bring the pot to boil over medium-high heat. Boil one minute.
Remove from heat, cover, and set aside to soak for one hour.
Add enough water and/or beef broth to cover the beans again. Stir.
Cover the pot and return to boiling, then reduce heat to simmer the beans until they are soft, 1 1/2-2 hours.
While the beans are soaking, chop the onion.

Cut up the stew meat chunks into smaller, bite-size pieces.
In a heavy, 6 qt. pot brown the stew beef in olive oil. When the beef is nearly done, squeeze in the chorizo, and add the onion, garlic, and spices. Stir to combine.
Add the Rotel, tomato sauce and stewed tomatoes to the pot, breaking up the stewed tomatoes in your hand as you put them in. Stir to combine. Stir in Sangria.
Bring the meat sauce to a bubble, over medium heat, then reduce heat, cover, and simmer your sauce 1 1/2 - 2 hours. Stir occasionally to prevent sticking.
When the sauce is simmered and the beans are soft, scoop the beans into the meat sauce, reserving the bean cooking liquid.
Stir in as much of the liquid as you like, to reach the desired consistency for your chili.
Simmer the chili another 30-60 minutes, to allow the flavors to blend.

Serve with hot cornbread, and a green salad. I recommend my "Onion Cornbread" recipe!
NOTES: If you need to simplify the process you may use canned beans instead of cooking your own, but you won't get the same result. Add them after you've simmered your meat sauce.

You can mix up the beans you use, if you like, but I think this is the best combination. Pink beans can be hard to find, so if you can't find them, just use all pinto beans.
If I need to stretch the pot I sometimes add a can of black beans.

I've also used Extra Spicy Mrs. Dash instead of Southwest Chipotle. You may add extra chipotle pepper or chopped jalapeno, and/or more chorizo if you like more heat.

Find fresh beef chorizo in the meat department, in a tube. You could use pork chorizo, if you prefer.
Suggestions: I divide the leftovers into two portions. One night we have it over baked potato, or corn flapjacks (a Jiffy cornbread mix is perfect for this if I don't have time to make batter myself), or even a handful of Fritos corn chips, layered with shredded cheese and sometimes sour cream and chopped black olive. Another night I make "chili-mac" -- just cook some elbow noodles, stir them into the leftover chili with shredded cheese and a can of stewed tomatoes, and maybe a can of seasoned black beans, and warm it up in the oven. So easy, and great during the busy holiday season!

About this Recipe

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free
Hashtags: #beans, #CROWD, #chili