Southside Enterprises Chili

Chili

"Los Venganza Del Alamo"
Ancho
Armadillo
Australian Dinkum
Big Mike's
Blue Ribbon
Chuckwagon
Cookoff
Firehouse
Fort Worth
Gates of Hell
Just Plain Good
Long-Haul
N'awlins
Pecos River
Plain Ol'
Smokehouse
Super Bowl
Texas, All-Beef

Plain Ol' Chili

1 pound lean Ground beef
1 onion, diced
2 cloves garlic mashed
1 tablespoon oil
1½ green bell peppers, chopped
1 celery rib, chopped
¼ tablespoon chili powder
¼ teaspoon hot pepper sauce
Salt and pepper
Dash Worcestershire Sauce
¼ cup ketchup
1 tablespoon sugar
1 tablespoon dried basil
1 10-ounce can red kidney beans, drained
1 tomato, chopped
1 tablespoon tomato paste
½ tablespoon paprika
Topping:
Sour cream
Chopped green onions
Cheddar cheese, shredded

Cook beef in pot on medium heat until brown, drain well. Add onions, garlic, oil, basil, salt, pepper, paprika and chili powder stirring constantly until all ingredients have browned. Add green pepper and celery and stir until blended. Add tomatoes, beans, ketchup, hot sauce, Worcestershire Sauce, sugar and stir. Heat until boiling, then turn the heat to low for about 1 hour.

Chili N'awlins

2 pounds Ground beef
1 pound Ground pork
5 cups chopped onions
1½ teaspoons chopped garlic
2½ tablespoons chili powder
2 cans chopped green chili peppers
3 16-ounce cans crushed tomatoes
3 teaspoons tomato paste
4 bay leaves, crumbled
1 teaspoon salt
1 teaspoon oregano
1 teaspoon red wine vinegar
1 teaspoon grown sugar
2 16-ounce cans red kidney beans

In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder. Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more.

Fort Worth Chili

3 pounds beef chuck, cut into ½-inch pieces
1 12-ounce can beer
3 dried Ancho chilies, seeded
1 dried Pasilla chile, seeded
2 Jalapeño peppers, seeded and chopped
1 Anaheim chile
1 Habanero chile
1 28-ounce can whole tomatoes
1 13-ounce can tomatillos, drained
2 tablespoons cumin seeds
½ cup vegetable oil
2 medium onions, chopped
6 cloves garlic, minced
2 bay leaves
1 tablespoon oregano
1 tablespoon Hungarian paprika
1½ teaspoons cayenne pepper
1½ teaspoons salt
1½ teaspoons thyme
1½ teaspoons black pepper
1½ teaspoons masa harina

Marinate beef in beer for one hour. Soak dried chilies in hot water until softened, about 30 minutes, drain. In a heavy skillet over high heat roast peppers until blackened, about 10 minutes. Cool, peel and seed. Drain beef, reserving marinade. Puree chilies in food blender. Roast cumin seeds over high heat until fragrant, grind.

Heat oil in a cast iron Dutch oven until hot and sauté beef until browned. Add onion and garlic, cook until onions are translucent, about 10 minutes. Add remaining ingredients except masa flour and simmer 1½ to 2 hours, until meat is tender. Mix masa flour with water to form paste, add to chili to thicken.

Gates of Hell Chili

5 pounds boneless lean Chuck beef
2 pounds lean pork Butt
4 tablespoons olive oil
2 medium onions, coarsely chopped
4 to 6 cloves garlic, minced
Salt to taste
1 teaspoon black pepper
1 12-ounce can beer
1 quart tomato sauce
4 cups stewed or chopped tomatoes
1 green bell pepper, chopped
1 teaspoon allspice
4 tablespoons cumin
2½ tablespoons chili powder
1 tablespoon soy sauce
2 tablespoons whiskey
¼ cup dried chili peppers
1 tablespoon Tabasco®sauce
½ cup tomato paste
¼ cup masa harina flour

Heat the olive oil in a heavy skillet. Cube the meats into ½-inch cubes and cook in the olive oil with the onions, garlic, salt and black pepper. In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 tablespoons cumin, chili powder, soy sauce, and whiskey. Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco, tomato paste, and salt as desired. Slowly add the masa harina. Cover and cook for 1 hour, stirring every 10 minutes. Add the remaining cumin and cook for 1 minute.

Pecos River Chili

3 pounds Chuck roast, well trimmed
2 pounds lean Ground beef
2 large onions, coarsely chopped
5 cloves garlic, finely chopped
3 tablespoons cumin seed
1 tablespoon salt
2 teaspoons black pepper
½ teaspoon cayenne or
½ teaspoon ground red pepper
3 tablespoons chili powder
2 28-ounce cans tomatoes, peeled
2 15-ounce cans tomato sauce
1 4-ounce can red enchilada sauce
1½ cups water

Cut beef into small pieces. Combine meats, onions and garlic in large kettle or Dutch oven. Brown, stirring occasionally, about 10 minutes. Add seasonings, stirring to mix well. Shred tomatoes by hand so that both tomatoes and juices will fall into pot. Stir in tomato and enchilada sauce. Bring to a boil. Reduce heat and simmer over low heat 1½ hours. Add water and cook 1½ hours longer.

Just Plain Good Chili

8 pounds Ground beef
Oil
3 medium onions, finely chopped
2 medium green peppers, finely chopped
3 stalks celery, finely chopped
1 6-ounce can tomato paste
2 28-ounce cans stewed tomatoes
2 16-ounce cans tomato sauce
1 7-ounce can chile salsa
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 medium Jalapeño chile, seeded and chopped
2 tablespoons salt
Oregano
Garlic salt
Black pepper

Thinly cover bottom of heavy stock pot with oil. Sauté onions, green peppers and celery 10 minutes. Add meat and cook 10 minutes or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and Jalapeño. Cook 30 minutes, season to taste with garlic salt and pepper, then simmer 2½ hours. Stir every 10 to 15 minutes.

Super Bowl Chili

2 pounds Top Round steak, cubed
1 pound tomatoes, stewed
1 pound tomatoes, whole
1 8-ounce can tomato sauce
1 cup beer
¼ cup chili seasoning (*see note below)
1 large red onion, chopped
2 garlic cloves, minced
2 to 4 Jalapeño peppers, seeded and minced
2 to 6 dried Arbole or Serrano peppers, whole
3 Anaheim or California chilies, chopped
1 bell pepper, red or green, sliced one-inch thick
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons black pepper
4 teaspoons masa harina flour
2 cups pinto beans, cooked

Trim the meat of all visible fat. Cut meat into ½-inch cubes and brown in sauté pan. Place tomatoes, tomato sauce and beer in a large pot. Bring to a slow boil. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. Add bell pepper and 1 tablespoon of cooking oil. Cover and reduce heat, simmer at least two hours, stirring occasionally.

Mix the masa flour with about ¼ cup water and add to chili pot along with the pinto beans. Simmer an additional 30 minutes.

* For chili seasoning, use 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers.

Long-Haul Chili

3 pounds Stew beef, cubed
1 pound Chorizo, cubed
2 large onions, diced
4 cloves garlic, minced
4 Jalapeño peppers, diced
3 tablespoons olive oil
½ teaspoon ground cayenne pepper
3 tablespoons chili powder
3 15-ounce cans tomato sauce
1 teaspoon salt
1½ cups water
1 can Mexican beer

Brown meat, onions, garlic and Jalapeños together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomato sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours.

All-Beef Texas Chili

6 pounds Beef chuck, cubed
¼ cup corn oil
2 cups minced onion
¼ cup minced garlic
3 cups beef stock
3 cups beer
1½ cups water
¼ cup chili powder
6 pounds tomatoes, drained and chopped
¼ cup tomato paste
1½ tablespoons minced fresh oregano
3 tablespoons cumin seed
Salt to taste
Cayenne pepper to taste
Masa harina or cornmeal, if needed

In a large heavy skillet over moderately high heat, warm 3 tablespoons oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stock pot when well browned. Do not crowd skillet. Reduce heat to medium. Add onion and garlic and sauté until softened (about 10 minutes). Add to stock pot along with broth, beer, water, chili powder, tomato, tomato paste, and oregano. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in spice grinder or with a mortar and pestle. Add to stock pot. Over high heat, bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1½ hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken.

Ancho Chili

2½ pounds Stew beef
3 dried Ancho chilies
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onions, chopped
2 tablespoons minced garlic
1 tablespoon tomato paste
¼ teaspoon oregano
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
1¼ cups beef stock
½ cup dry white wine
1½ teaspoons chopped cilantro

Remove stems from chilies and slit lengthwise. Scrape out seeds. Place in saucepan, add water and heat to boiling, reduce heat. Simmer until tender, about 15 minutes. Set aside. Heat butter with olive oil in a large heavy pot over medium heat. Sauté beef cubes, a few at a time, until well browned. Set aside. Add onions to pot, cook 1 minute. Add garlic, cook 2 minutes on high then reduce heat and cook for 4 minutes. Drain chilies, reserving ½ cup liquid. Blend peppers with reserved liquid. Add to onions. Return meat and add the other ingredients. Heat to boiling, reduce heat and cook covered, under low heat for 1½ to 2 hours.

Big Mike's Chili

2 pounds bulk pork sausage
5 pounds beef, cubed
9 dried New Mexico peppers
9 California Red peppers, diced
1 pound bacon, chopped
4 medium onions, chopped
8 cloves garlic, chopped fine
Louisiana hot sauce
Salt
Black pepper
4 cups beef stock
1 8-ounce can tomato sauce
2 tablespoons white vinegar
6 tablespoons ground cumin
2 tablespoons New Mexico chili powder
1 teaspoon cayenne pepper
1 tablespoon sugar
2 tablespoons paprika
2 tablespoons regular chili powder
Beer

Remove the stems, seeds, and veins from dried peppers; add to boiling water and soak 30 minutes. Using a knife, strip meat off peppers, discard skins; put into food processor with enough beer to make the consistency of tomato sauce. Divide the bacon, garlic, onions, sausage and beef into thirds. Sauté one-third of the mixture at a time. Sauté the bacon until crisp. Add garlic, after 30 seconds add onions, hot sauce to taste, salt and pepper. When the onions are translucent, add sausage. When about half cooked, add beef. Drain the grease and refry until well done. When done, put into pot. Repeat for next third and last third. Stir in the pepper paste (from above), broth, and tomato sauce. Add remaining ingredients. Add enough beer to keep the consistency to your liking. Cook over low heat 2 hours.

Blue Ribbon Chili

3 pounds Top Round, cubed
2 teaspoons oil
1 small yellow onion
1 14-ounce can beef broth
3 tablespoons ground cumin
1 teaspoon oregano
6 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon mild New Mexico chili powder
5 to 6 tablespoons California chili powder
1 8-ounce can tomato sauce
1 dried New Mexico chile pepper
3 dried California chile peppers
1 14-ounce can chicken broth
1 teaspoon Tabasco® sauce
1 teaspoon brown sugar
1 lime

Place dried chilies in bowl, cover with boiling water. Soak until softened. Coarsely chop. Brown meat in oil over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 tablespoon cumin and 1 teaspoon of oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes. Add tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Bring to low boil and add Tabasco, salt to taste, brown sugar and juice of lime. Simmer on medium heat two hours.

Smokehouse Chili

3½ pounds Flank steak
2 medium onions, coarsely chopped
2 cups stewed tomatoes
1 cup tomato paste
1 tablespoon liquid smoke
¼ cup Bullseye® Barbecue Sauce
2 12-ounce cans beer
6 Jalapeños, seeded, chopped
3 garlic cloves, minced
1 cup diced bell pepper
3 tablespoons chili powder
5 tablespoons cumin
3 tablespoons masa harina flour
4 cups tomato sauce
Salt as needed
2 teaspoons black pepper
1 teaspoon Tabasco®sauce

Cut meat into small cubes about one-half inch in size. Brown meat, onions, bell pepper, and garlic in a heavy skillet. Put the beer into a large pot and bring to a slow boil. Boil 10 minutes then add the tomato sauce, stewed tomatoes, meat and onion/pepper mixture, Jalapeños, barbecue sauce, and liquid smoke. Reduce heat to medium and cook for ½ hour. Stir every few minutes. Add 2 tablespoons of the cumin, salt, pepper, and Tabasco. Cook for ½ hour more. Add the tomato paste and masa harina, continue cooking for 15 minutes. Add the remaining cumin and cook for 10 minutes more.

Armadillo Chili

2½ pounds lean Ground armadillo (or Beef chuck)
1 pound lean Ground pork
1 cup finely-chopped onion
4 garlic cloves, finely chopped
1 12-ounce can beer
1 8-ounce can tomato sauce
1 cup water
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons instant beef bouillon
2 teaspoons oregano leaves
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon unsweetened cocoa
½ teaspoon ground coriander
½ teaspoon Louisiana hot sauce
1 teaspoon flour
1 teaspoon cornmeal
1 tablespoon warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off fat, reserving 2 tablespoons. Add onion and garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook, covered, 20 minutes longer.

Chuckwagon Chili

1½ pounds trimmed Chuck, cut into ½-inch cubes
1 medium onion, chopped
1 clove garlic, minced
2 cups spicy tomato juice
1 cup beef broth
1 teaspoon Worcestershire Sauce
2 tablespoons chili powder
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cayenne pepper
1 tablespoon masa harina flour
1 tablespoon water

Brown meat and onions; drain. Add all ingredients except masa harina and simmer over low heat for 2 hours, adding more tomato juice if needed. Combine masa flour with water. Whisk until smooth. Add to simmering chili and continue cooking for 15 minutes or until thickened. Garnish with cheese, sour cream and fresh-sliced Jalapeño.

Australian Dinkum Chili

2 pounds Top Round, cut into ½-inch cubes
1 pound Ground beef
1 pound Ground pork
½ pound bacon
2 tablespoons vegetable oil
2 medium onions, chopped
1 celery stalk, chopped
1 bell pepper, seeded and chopped
4 tablespoons ground cayenne pepper
3 tablespoons mild chili powder
2 medium garlic cloves, chopped
1 tablespoon oregano
1 teaspoon ground cumin
2 12-ounce cans beer
1 14½-ounce can whole tomatoes
3 teaspoons brown sugar

Fry the bacon in a skillet over medium heat. Drain the strips on paper towels and cut into ½-inch dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the beef and pork with the ground chili, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1½ hours. Taste, adjust seasonings, and add more beer if needed. Simmer for 2½ hours longer. Add the brown sugar and simmer for 15 minutes longer.

"Los Venganza Del Alamo" Chili

2 pounds Boston Butt, cubed
2 pounds Chuck beef, cubed
6 pounds Ground beef
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons chili powder
4 tablespoon cumin
4 tablespoon instant beef bouillon
3 12-ounce cans beer
4 large onions, chopped
10 cloves garlic, chopped
½ cup oil
1 teaspoon ground Ancho chile
1 tablespoon sugar
2 teaspoons coriander seed
1 teaspoon Louisiana hot sauce
1 8-ounce can tomato sauce
1 tablespoon Masa Harina flour
Salt to taste

In a large pot, add paprika, oregano, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1-pound batches with oil. Drain and add to simmering spices. Continue until all meat is done. Sauté chopped onion and garlic in 1 tablespoon oil. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add Ancho chile, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional hot sauce for hotter taste.

Cookoff Chili

10 pounds lean beef Brisket, cubed
2 pounds ground Pork butt
4 medium onions, minced
¼ cup oil
2 cloves garlic, minced
1 7-ounce can whole green chilies, minced
1 15-ounce can tomato sauce
1 pound whole tomatoes, finely chopped
1 tablespoon cumin
1 teaspoon salt
1 teaspoon oregano
1 tablespoon dry mustard
1½ ounces Tequila
1 can beer
½ cup chili powder
2 beef bouillon cubes

Brown onions and beef in oil. Stir in garlic, pork, chilies, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2 to 3 hours. Stir occasionally.

Firehouse Chili

2½ pounds beef Brisket, cut into 1-inch cubes
1 pound lean Ground pork
1 large onion, chopped
2 tablespoons oil
Salt and pepper to taste
3 cloves garlic, minced
2 tablespoons diced green chilies
1 8-ounce can tomato sauce
1 beef bouillon cube
1 12-ounce can beer
1¼ cups water
2 tablespoons chili powder
1½ tablespoons ground cumin
¼ teaspoon dry mustard
¼ cup brown sugar
Pinch oregano

In a large kettle or Dutch oven, brown the beef, pork and onions in hot oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours until meat is tender and chili is thick and bubbly.