sallye bates


It's that season again - soup and chili. This recipe will feed a good sized crew of hungry people...For smaller batch, try my Hot Dogey Chili recipe that serves 2-4 people

★★★★★ 1 vote
10+ depending on appetites
30 Min
2 Hr 30 Min
Stove Top


4-5 lb
lean coarse ground beef
2 lb
lean ground pork
2 Tbsp
oilve oil
2 large
onions, finely chopped
10 clove
finely chopped garlic
can hunts tomato sauce (16 oz size)
2 can(s)
hunts fire roasted petite diced tomatoes
2 can(s)
beef broth
1 can(s)
room temperature beer
1 Tbsp
ground oregano
2 Tbsp
smoked paprika
9 Tbsp
chili powder (heaping tablespoons)
4 Tbsp
ground cumin (heaping tbs)
2 Tbsp
cayenne pepper
1 Tbsp
1 tsp
1 tsp
1 tsp
louisiana red hot sauce
salt & pepper (approx 1 tablespoon each)
1 large
can ranch style beans (optional)
2 Tbsp
masa harina flour or cornmeal


1In a large stew pot (or dutch oven) place beef broth, beer and water. Add oregano, paprika, chili powder, cayenne and salt and pepper and begin to simmer
2In a separate heavy skillet, brown 2 lbs of meat at a time. When browned, drain and add to stew pot, stirring. Continue until all meat is browned, drained and added to mixture.
3Saute onions and garlic in olive oil until translucent (If you use dried onions & garlic powder, you can skip this step and add powder directly to simmering mixture.
4Add mole, sugar, coriander, hot sauce, tomato sauce and tomatoes to mixture and simmer for two hours.. Stir occasionally, adding more liquid as needed
5Dissolve flour or cornmeal in warm water (to about the consistency of pancake batter). Stir into meat mixture until well blended. Simmer about 20 minutes longer.
6For hotter chili, add additional hot sauce and/or chili powder. If you like milder chili, try my Hot Dogey Chili recipe or delete the Louisiana hot sauce

About this Recipe

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