directions
-
1
Trim away all fat and connective tissue from meat
-
2
Cut into bite-sized cubes
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3
Saute in vegetable oil until well browned
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4
Pour into a large pot
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5
Chop onions and saute in butter or margarine until golden and add to pot along with the rest of the ingedients
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6
Mix together and add enough water to make mixture "soupy." Cook over low- est fire about 10 to 16 hours
-
7
This should boil down to proper consistency after all day on the stove
-
8
If liquid goes more quickly, add water as needed
-
9
If liquid goes more slowly, bring temperature up last hour to establish proper chili consistency at end of slow cook
-
10
Let stand at room temperature for another 12 to 16 hours.
MOUNTAIN MAN BEANLESS CHILI
ingredients
- 7 to 10 pounds of beef brisket or roundsteak
- 3 medium red onions
- 1 bottle of beer
- 5 tablespoons chili powder
- 5 tablespoons cumin
- 1 tablespoon sugar
- 2 tablespoons oregano
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 4 tablespoons celery salt
- 1 tablespoon cayenne pepper
- 1 tablespoon dry mustard
- 1 tablespoon dry horseradish
- 2 tablespoons chicken fat
- 1 tablespoon paprika
- 3 tablespoons Worcestershire sauce
- 3 tablespoons woodruff (hard to find, but worth it)
- 1 tablespoon crushed red peppers
- 4 tablespoons Maggi sauce
- 3 tablespoons Masa Harina
- 8 finely chopped garlic cloves
- 6 powdered bay leaves
- 8 ounces of diced green chilies
- 2 green bell peppers cut into 1/2" squares
- 2 red bell peppers cut into 1/2" squares
- 1 teaspoon tabasco sauce