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Lanie’s Chili

A drizzly morning turned into a beautiful autumn afternoon, a perfect Sunday to make a pot of chili. I start with my Daddy’s recipe which he took from a magazine article of award-winning chili recipes. The chili cook-off was sponsored by a brewery so the King of Beers is a requisite ingredient. Daddy’s recipe was too killer hot for me, so I adjust the spices down and also add garlic to call it my own. This is my recipe:

2 1/2 lbs chili grind beef
1 lb ground pork
can also adjust amounts of beef and pork if you have ground venison to add
1 small/medium onion, finely chopped
2 cloves garlic, smashed and finely chopped
1 beer
Reserve juice from browning meat and add hot water to equal 1 cup
6 beef bouillon cubes
2 small cans tomato sauce (I prefer no salt added)
1 15 oz can sliced tomatoes (I prefer no salt added)
2 Tbs chili powder
1 Tbs cumin
2 tsp oregano leaves
2 tsp paprika
1/2 tsp ground coriander
1 tsp Louisiana hot sauce
1 tsp flour + 1 tsp cornmeal + 2 Tbs warm water
1-2 cans kidney beans

In a cast iron skillet, brown meat in batches, starting with the fattiest meat. Season the meat with kosher salt + fresh ground pepper + oregano + paprika. As the batches brown, transfer them with a slotted spoon to a chili pot.

Crush bouillon cubes in the bottom of a measuring cup. When all the meat is browned, pour the leftover cooking juices into the measuring cup and add hot water to equal one cup. Stir to dissolve the bouillon; add to the chili pot.

Add a little olive oil to the skillet; saute the onions and garlic. Add a splash of beer to the skillet to deglaze the pan; pour the onion mixture into the chili pot.

Add to the chili pot the rest of the beer + tomato sauce + tomatoes + spices + hot sauce. Simmer, simmer, simmer. Taste and adjust seasonings. (I usually add 1 tsp kosher salt.)

When about ready to serve, add kidney beans, including the liquid. If needed to thicken, stir together flour + cornmeal + warm water; whisk into chili.

Serve with crusty bread or over rice. Or make Frito pie by serving over corn chips and topping with shredded cheddar cheese. A dollop of sour cream or Greek yogurt is good to mellow the spices.


About Lanie Brown, Texas real estate broker

Hi, my name is Lanie Brown. Broker/Owner Sage Lane Realty. Like to write, cook, bake, decorate and redecorate, celebrate, work real estate. Strive to be a Godly wife, good neighbor, giving friend. Texas Hill Country is my promised land! #sagelanereal

6 responses »

  1. Barbara Hetrick

    Hi Lane, Nice to hear the different recipes and hints from you! I will try this chili when the snow falls! Fondly, barb

    Sent from my iPad

  2. Love this recipe! Thank you so much for posting it. I’ve added it to my Pinterest collection!

  3. Hello from Redmond, OR. Enjoy your recipes and will add this one to the recipe file. Jan and I have found a home and expect to close early Dec. Our realtor here, Chris Sperry with Cascade Southeby’s has proven to be a pro like you. Your attention to detail really has been good training for us as we’ve gone through the process here in Oregon.
    Hope your Holidays are warm and full of family and friends.
    The Romeis family.

  4. Hello, Ron & Jan! I’m flattered that my chili recipe has traveled to Oregon, and I hope you enjoy cooking it in your new home. Wishing a joyous holiday season to you & your family too!


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