Anything Goes Chili

Lori Frazee


Quite frankly, this recipe is to be made with leftovers from your weekend BBQ, or in my case, the contest on Saturday!! BUT, any meat goes, use your immaginations. Hot dogs, no problem, chop 'em up, chicken wings, break 'em down and use them. My prference is Chicken, rib meat, pulled pork, and brisket.

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1 Hr
2 Hr
Stove Top


1 lb
ground beef
chicken thighs
pork loin
2 large
cans petite diced tomatoes
assorted fire roasted peppers
2 large
sweet onions
1 c
chili powder
2 Tbsp
ground cumin
choppes fresh cilantro
1 can(s)
dark beer
1/2 bottle
1 lb
spicey italian sausage
4 clove
tomato paste to desired tickness
1/2 c
soaked raisins
1/2 c
strong coffee
1 can(s)
black beans
1 can(s)
chick peas
1 can(s)
dark kidney beans
1 can(s)
pinto beans
1 can(s)
white homeny
ear, fire roasted corn
1 box
beef broth
1 box
chicken broth
1 pkg
stew meat, chopped fine


1Grill or smoke your meats, onions, corn, peppers. Debone and skin off the thighs. Chop, shred and break up your meats in a large pot. Chop your onions, peppers and garlic, add to pot, Mix well
2Add you spices, continue to mix well. Stir in your liquids and your tomatoes, simmer. Cut kernels from your ear of corn
3Open your beans, and homeny. Rinse. Add you Garbonzo beans early, they will soften up.
4After about an hour, add the rest of your canned ingredients and your corn, mix and let simmer about 15 more minutes. Lid off, mix in tomato paste to your desired thickness. Check your spices, if you need to add more to taste, now is the time. Remember, any time you add spices, cook until spices have blended with other ingredients.
5Serve with topping to include your favorites, like corn chips, raw onion, jalapenos, canned or raw, cheese, sour cream, french fried onions! ENJOY

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free