Eddie Mathis


This has been a work in progress over many years. But this is pretty much what I stick close to now. I brought this to the Chili Diner Meeting the FAAN had a few months back. As for the meat I like to use deer meat that I soak in milk to get the gamy taste out of. You can use what you like. You will notice that I omit beans, you may add then if you wish.

★★★★★ 1 vote
30 Min
4 Hr


2 lbs lb
meat( deer, cow, elk, bear what every you got)
1/2 tsp
salt (can be left out if on low sodium)
2-28 oz can(s)
tomatoes, crushed
1 Tbsp
1/2 c
chili powder
1/2 Tbsp
crushed garlic
1/2 Tbsp
oregano, dried
1 Tbsp
dried minced onion
1/2 tsp
1/2 Tbsp
cayenne pepper (adjust to your taste)
1 medium
yellow onion diced
1 large
bell pepper diced
3 Tbsp
pickled jalapeno peppers (adjust to your taste )
1-10 oz can(s)
rotel tomatoes ( i use hot but original is fine)
1 Tbsp
mesa flour


1Pound the meat with a mallet and cut into 1 inch cubes. In a dutch oven or stew pot brown the meat. Pour off any grease.
2Add remaining ingredients except mesa flour and bring to a boil.Lower heat to a simmer and simmer covered for one hour or until meat is tender.
3Mix mesa flour with warm water until it is able to flow , just not too thin. Stir into chili to tighten . Simmer 30 more min.
4This can also be done in a crock pot or slow cooker. Just brown the meat on the stove first and then cook on low or auto for 4-6 hours. You need to watch every couple of hours and add a little water as needed. Stir in the mesa mix cook 30 more minutes

About this Recipe

Course/Dish: Beef