Robert's Chili

Lynnda Cloutier


Chili from Robert's kitchen that's fun to make. (This recipe is from El Zorro restaurant)

★★★☆☆ 2 votes


3/4 lb. each, pork roast, stewing beef
4 cups canned red kidney beans, undrained
2 tsp. each: salt, pepper
3 tbsp. chili powder
4 medium tomatoes, chopped
1 cup tomato paste
1 1/2 tsp. each: ground sage, thyme
1 tbsp. basil leaves
1 tsp. marjoram leaves
1/2 lb. bacon
1 large onion, chopped
1/2 lb. fresh mushrooms, sliced
7 garlic cloves, chopped
1 cup burgundy wine


1Cut meat into bite size pieces and braise in deep pot with 2 Tbsp. oil. Add kidney beans, undrained, salt, pepper, chili powder, chopped tomatoes, tomato paste, ground sage, thyme, basil leaves and marjoram leaves
2Mix and cook over low heat. Cut bacon into 1/2 inch pieces and fry in skillet til crisp. Remove and put in pot. Saute onion, mushrooms and garlic cloves in 3 Tbsp. bacon grease til onions start to brown. Add to pot. When pot starts steaming, add wine. Add water, if needed to cover solid ingredients.
3Cover pot, increase heat, bring to boil. Reduce heat and simmer about an hour til meat is tender stirring occasionally. Serve hot. Flavor is enhanced if chili is cooled and reheated at a simmer. Serves 8

About this Recipe

Course/Dish: Beef, Pork
Regional Style: Mexican