Skip to main content

Well, it's just about that time of year. The weather's getting colder, the leaves are starting to fall, and it's time to start making chili for the cold winter that's ahead.

Personally, I'm a big fan of chili. Here's the recipe that I've put together, and I quite enjoy. Sometimes I make it a little too spicy, so some friends don't like eating it.

2 1/2 pounds sirloin tip roast, trimmed, 1" cubes
1 pound lean pork, ground
1 large red onion, chopped fine
1 pound mushrooms, sliced thick
2 tablespoons olive oil
2 tablespoons diced green chilies or 2 minced habenero peppers (fresh)
32 ounces canned tomatoes
1 beef bouillon cube
12 ounces beer
1 1/4 cups water
6 tablespoons chili powder
1 teaspoon dry mustard
1 teaspoon brown sugar
2 cans red kidney beans
1 can baked brown beans
1 can tomato paste
garlic cloves, minced
salt and pepper, to taste
oregano, pinch
hot sauce, to taste
In a large pot, brown 1/2 the onions, 1/2 garlic, and the cubed sirloin in oil. At the same time, cook the ground pork with the other 1/2 of the onions and garlic in a frying pan. Season with salt and pepper to taste. Drain the fat from the pork and add to the main pot. Sautee mushrooms. Add to main pot. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.

I add homemade hot pepper puree to this recipe as well. Also, I use homemade jars of tomatoes instead of canned. If you cannot get these, use the canned tomatoes.

Adjust chili powder, hot sauce, and chili peppers to taste.

I prefer using a dark beer like Rickard's Red, Creemore, or Guinness. Best results are if you allow the beer to get warm and a little flat before you put it in the chili.

Does anyone else have a chili recipe they enjoy and would like to share?

[Edit for measurement change]

[ 10-29-2002, 01:44 PM: Message edited by: futronic ]
Original Post

Replies sorted oldest to newest

In all honesty, I don't measure things anymore when I cook. It's all to taste, and I use the above as a basic working model. I have made the above to a T, and it works well.

KillerB: 6 tablespoons using a measure, so level Tbsp.

akakc: my mistake on the 1/8th tsp. It should be 1tsp. I'll make the edit. Also, I use 5-6 cloves of garlic, depending on size.
Since discovered that an American tablespoon is considerably smaller than a British one. Suspect you may call it a 'Serving Spoon'. A heaped tablespoon over here would be about half a packet of chilli powder, so I was wondering what a chilli with three packets of Rajah's top quality chilli powder in it would be like. Hence, the query.
Sorry about that KillerB. In Canada, 1 tablespoon is 15mL, so you're looking at 90mL of chili powder. I don't know what that works out to in heaped tablespoons, as I use a measure.

Edit: BTW, I don't use anything special for the brand of chili powder. I just use what they have available at the grocery store.

[ 10-30-2002, 09:38 AM: Message edited by: futronic ]
Just got a 9 - 12" of snow here in Colorado, so Chili season has definitely started. I never really measure ingredients when making chili and tend to put spices and herbs in as I go, so no two are ever really the same. With that in mind, I use the following method. The pureed onion/pepper mixture gives a great consistency to the chili:

1) Toast some dried chilies in a pan, then re-hydrate in hot water. Use whatever chilies you like. I usually mix in some hot and mild.
2) Sautee onions and garlic till golden. Let cool slightly, then put in a blender or food processor with the drained peppers. Puree until smooth. I'll usually save some of the water from the peppers and add a little if it's too dry.
3) Brown the meat in a little olive oil and then add spices and herbs. Cumin, coriander, chili powder, etc.
4) Add the blended onion/pepper mixture to the meat and let cook a little.
5) Add crushed or diced tomatoes, brown sugar (or molasses) maybe some powdered mustard. Beans of your choice.
6) Let cook.
World's Fastest Chili Recipe (that even Texans will eat...)

1 lb. Hamburger or shredded beef, cooked and seasoned as if for tacos (onion, cumin, lots of chili powder, garlic, salt & pepper)
2 cans RoTel diced tomatoes with green chilis
1 large can Ranch Style Beans
Water (to your consistency preference)
Salt & Pepper to taste

1. Cook the meat in a large dutch oven.
2. Throw all the other ingredients in the pot.
3. Simmer 20-30 minutes to heat all ingredients.
4. Top with shredded cheese, diced onions, anything else you like. Serve with cornbread.
5. Makes about 6 servings.

This is a surprisingly good chili recipe. My aunt made it and we all thought she had slaved over a chili pot all day. Nope. She started it about 45 minutes before we showed up. Now we cook it all the time. Tastes great! Trust me!
I'm 7th generation Texan on my mom's side and 6th generation on my dad's. We're all from San Antonio south. I think that aunt was born in Alice or Hondo (I have 8 or nine aunts).

This was a recipe that was derived, I'm sure, out of desperation one night and simply throwing things in a pot that were handy. What self-respecting Texan kitchen doesn't have all of these ingredients at any given time. It surprised me that it was really good.

And I've seldom had chili WITHOUT beans, no matter what you purists say. I think it tastes good. Chili that is only meat has a boring texture. It might be how cowhands ate it around the chuck wagon, but we're "evolved" now. [Razz] [Wink]
I just made my chili for the first time this year. I also served it with wine for the first time in my life. Coming from Texas it is almost taken for granted you serve your chili with beer. I deliberately made my chili on the mild side (if you can call it that) in order to have wine with it. I have to admit: I didn't think this wine would perform well but Mrs. WIML was truly taken back by how well the wine performed with the chili.

This year's chili wine was:

2000 Renwood Zinfandel Old Vine

This one is to you VV. Amador Zin...right up the road.
I make a damn good chili but don't have a recipe written down. I always make a 12 quart pot with about, give or take, 2 lbs ground chuck (the fattier the better), 2 lbs chorizo sausage (casing removed), and 1 lb thick-cut bacon. I make my own chili powder consisting of mostly ground chipotles (the smokey flavour rocks) with a few other (depending on my mood) chilies and lots of cumin, oregano, and other assorted spices. A fair amount of onion, at least a can of Guiness, and, of course, lots of tomatoes go into the pot. Simmer for 6 hours or so and it's ready to go, though it's better on day two.
Originally posted by Sapril Nguyen:

I am wanting to try this recipe out this weekend. It sounds delicious. I've never heard of sirloin tips in chili. What does this do for the chili?

Also, I don't like a lot of beans...can I reduce the amount of beans without affecting the flavor?

How much chili does this make?

And why did you choose pork instead of beef.

Thanks dear.

I use sirloin tip cubed because I don't end up with much gristle or connective tissue as when one buys chuck. Less trimming means less work. The flavour would be the same.

You could take the beans out altogether if you like. Some people like beans, some people don't. Try halving the amount of beans and putting a little more meat to compensate. I like my chili thick, not like soup.

It makes about 3/4 of a stock pot worth, so a fair amount. I forget how many litres it is. Basically, I cook it up, eat a couple bowls the next day, and freeze the rest. I can get about 4-5 large yogurt containers/tupperware filled from it.

I used ground pork instead of beef because it gives an extra dimension of flavour. Pork + beef is good.

My biggest suggestion is to make it the day before you plan on eating it. Letting all the flavours mingle together overnight really make it taste extra good.
Well, I don't know about the true Texas "bean" sop, but I got this recipe from a guy at Naval Station Ingleside. He claimed to ride the Shawnee Trail with one of his grandfathers and the Goodnight-Loving Trail with the other, when he was a kid (he seemed to be about 100 years when I met him in the early '80's).

He called it "Wild Card Chili".

1 lb chopped beef
1/2 cup chopped onion
1 16oz can red beans
1 16oz can refried beans
1 8oz can tomato sauce
1 cup beer
1 teaspoon chopped hot red peppers
1/2 teaspoon each, salt and garlic salt
1/8 teaspoon black pepper and cayenne
3 tablespoons chili powder
1 tablespoon molasses

Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer 2 hours. Stir occasionally. Makes 6 servings.


Talk of joy: there may be things better than beef stew and baked potatoes and homemade bread -- there may be.

Add Reply

Link copied to your clipboard.