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Recipe: Bill's Chuck Wagon Chili
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1 1/2 |
lb |
stew meat |
| 1 |
lb |
jimmy dean sausage |
| 1 |
ea |
large yellow onion |
| 24 |
oz |
Pace salsa |
| 16 |
oz |
tomato sauce |
| 2 |
ea |
can of RoTel diced tomatoes w/ chilis |
| 2 |
ea |
large can Bush's Best chili beans |
| 1/2 |
ea |
hershey bar |
| 1 |
ea |
pot of day old coffee |
| 2 |
c |
Dale's steak sauce |
| 1 |
TBSP |
adolph's meat tenderizer |
| 1 |
c |
chile powder |
| 1 |
tsp |
paprika |
| 1 |
tsp |
cumin |
| 1 |
ea |
clove of garlic |
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Instructions
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1) Some of the ingredients may sound strange, but you can't taste coffee or chocolate in the finished chili, so just trust me.
2) Make a pot of coffee and let it sit out overnight. Anywhere you would normally use water, use the coffee instead. If you run out of coffee substitute water.
3) cut stew meat into pieces no bigger than the end of your thumb
4) sprinkle adolph's and add Dale's sauce to the stew meat. Mix well by hand, cover, and refrigerate
5) to start the chili base, combine tomato sauce, salsa, rotel, chili powder, cumin, and paprika in a large stew pot or dutch oven. Put on low-med heat and stir every 10-15 minutes for the rest of the recipe
6) add coffee as needed to maintain the texture of the chili base as water evaporates
7) crumble the jimmy dean sausage in a large skillet and cook over high heat
8) dice the onion fine and add the pieces to the cooking sausage
9) crush the garlic and add it to the sausage
10) cook the sausage and onion mixture until the onions are clear, breaking the sausage up thoroughly
11) drain the grease from the sausage and onion mixture and discard. add the sausage and onions to the chili base
12) in the still-hot skillet, sear the pieces of stew meat. do not cook the meat through, just sear each side for a few seconds. add the seared stew meat to the chili base, along with any juice and Dale's left in the skillet after searing
13) cook for one hour, stirring every 10-15 minutes and adding coffee as needed to maintain consistency
14) open the cans of beans, and pour them into a strainer. Strain off as much of the juice as is practical, then add the beans to the chili base.
15) cook for another hour, stirring and adding coffee as needed.
16) mix a teaspoon of masa flour in a small amount of hot water, until there are no flour lumps. Add this to the chili.
17) Lay the 1/2 hershey bar on the surface until it melts, then stir it in.
18) cook for a final 30 minutes, stirring often.
19) serve with the following items on the side for your guests to add to their chili: cornbread, saltines, grated cheddar cheese, sour cream, sliced jalapenos, tobasco sauce
20) Heat: There are several ways to control the heat of the chili in this recipe. Use mild, medium, or hot Pace salsa. Use mild or hot jimmy dean sausage. For milder chili, drain the juice from the ro-tel tomato cans before you add them to the base. For hotter chili use extra hot chile powder instead of regular, and add a tsp of ceyenne pepper.
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Source
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William Louis Forester
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