The Best Chili You Will Ever Eat - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

Check out the secret ingredient in this chili!

Several years ago I won a chili cook-off sponsored by the technology dept of the bank I was working for. This fun event was for a tailgate party we had prior to a Auburn/Alabama football game.

I later found a recipe that was very appealing and I combined the 2 recipes and came up with this.

Today I believe this has to be "The Best Chili You Will Ever Eat".

Hope you enjoy!


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Comments:

Serves:

Makes about 7 quarts

Prep:

25 Min

Cook:

7 Hr

Method:

Stove Top

Ingredients

2 lb
sirlion roast cut into 1-inch cubes
2 lb
ground chuck
1 lb
pork lion roast cut into 1-inch cubes
2 large
sweet onions, finely chopped
2 large
bell peppers, finely chopped
1 can(s)
(4-oz) chopped green chilies
2 can(s)
(16-oz) whole tomatoes
2 can(s)
(16-oz) crushed tomatoes
1 can(s)
(10-oz) rotel tomatoes with green chilies
4 can(s)
(13-oz) regular beef broth
1 jar(s)
heinz chili sauce
3 Tbsp
vegetable oil
3 Tbsp
chipotle pepper flakes
3 Tbsp
chili powder
3 tsp
ground cayenne pepper
2 Tbsp
fresh minced garlic (or garlic in a jar)
1 Tbsp
cumin
3 tsp
sea salt
4 bottle
budweiser beer (this is the secret ingredient)
3 can(s)
(16-oz) red kidney beans, drained
1 can(s)
tomato paste (i used contadina with roasted garlic)

Directions Step-By-Step

1
Gather your ingredients.
2
In a large skillet, brown and drain your beef and pork.
3
Add onions, bell peppers, and green chiles. Cook until onions and peppers are tender.
4
Transfer to a large stock pot.
5
Add all remaining ingredients EXCEPT the beans and tomato paste. Cook over a low to medium heat, just below a boil, for 6 to 8 hours, uncovered. In the last hour; add beans and tomato paste. NOTE: about 2 quarts of liquid cooks out of this and thickens the chili.
6
Serve with sliced jalapenos, chopped green onions, sour cream, shredded cheese, rice and Sweet Mexican Cornbread - Dee Dee's. Happy Eating!

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Mexican