Recipe for chili con carne

Chili Con Carne

Honestly chili is so awesome I think most people love it and it’s always a hit…you can’t go wrong.  I have to admit and yes I am bragging here but I did win two (not one but two) chili cook offs….take a minute (or a sip of wine) but I guess if I am going “there” then I must be a bit more honest.  One of the two was a pretty huge deal (ok, again maybe not huge…more like not at all but humor me and keep on reading): it was in the fall, at a cider mill that just looked the part of being every bit a Norman Rockwell cider mill~I digress so anyway the big day came- I had all the décor, audience interaction materials (that’s another story) and the cowboy hats…it was awesome.  But when we arrived no one was there…not even the owners of the cider mill~Norman himself!!  Seriously it was so odd this was a broadcasted event and no one in sight…so before I unpacked I waited for anyone to show up and you know what? They did, so great now time to unpack and start cooking…not exactly; that was it just the four of us.  No body else ever came…I felt so stupid so I managed to get an owner on the phone who reluctantly came down apologized too many times and said they cancelled due to the cold weather…COLD WEATHER this was Michigan!!!!  so to make a long and very boring story short he gave me the first place prize, ribbon and satisfaction (kind of-I mean the guy had his PJ bottoms on with a winter coat…not exactly getting the key to the city and I???  The second was legit…if ten contenders is legit; I only bring it up because we had to vote on private ballots and come to find out my husband did not give me a “10”, I was flabbergasted; I mean honestly~even if you hate it husband rule# 3052 “always give your wife a 10 at a chili cookoff” I guess I have some work to do ???? Enjoy!!

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Chili Con Carne
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  • 4-1/2 lbs grass fed chuck roast~cut into 1″ pieces (I leave the fat)
  • 2 whole organic yellow onion~diced
  • 10 cloves organic garlic~minced
  • 12 oz gluten free beer
  • about  50 oz of crushed/diced/sauce~I use a variety *fireroasted is good too!
  • 1.75 oz organic tomato paste
  • 1/4 cup ancho chili powder
  • 2 tsp oregano
  • 2 TBS ground cumin
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice
  • 2 tsp of celtic sea salt
  • 1/4 tsp cinnamon
  • Toppings:
  • sour cream, green onions, fresh sliced jalapeno, cheddar cheese…..


  1. I grab my biggest and heaviest dutch oven and add a bit of bacon grease or some kind of oil you are using and brown my meat over medium high (add a bit of salt while you are at it); to avoid steaming the meat, do not crowd pan, just work in batches and take your time (adjusting the heat as necessary to not burn~brown is good, not black). 
  2. Once all the meat is seared remove and set aside. 
  3. Add your onions with a bit more grease (again a bit of salt) and let them get nice and brown (about 10 minutes) then add your garlic and let go another 2-3, just do not burn your garlic or it will all be for nothing
  4. At this point I toss in my seasoning and tomatoes paste, stir and cook for a couple of minutes then add your beer and tomato concoction; scrape the bottom and then bring up to a boil. 
  5. Reduce heat to a very low simmer and cover.
  6. Let go all day~at this point I remove put in fridge at let sit a day or two and then reheat and serve.  yum-city!


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