Chili Recipe

I own a Cajun seasoning business. 33 customers have won a chili cook off using my seasoning mix. My secret, add 2 cups of Zing Zang Bloody Mary to the chili when cooking

I have only won 2 chili cook offs but I have the simplest recipe in the world.

5 pounds 80/20 browned and drained
5 packs McCormick original chili mix
5 15 oz cans of tomato sauce
2 cans trappy’s red beans in chili sauce
5-6 healthy dashes of hot sauce
5-6 healthy dashes of W sauce
1 small squirt of hersheys chocolate sauce

Mix it all and bring to a simmer for 30 minutes and then pour in a can of dark beer (I use Guinness). Simmer for 30 more minutes and serve.

Easy peasy Japaneesy

My SOP is;

Braise beef chuck or brisket with diced onion and and poblano peppers 1:1 per #5 of meat.

Build a base of sofrito, spices, tomato, stock, and dried guajillos, pascillas, anchos and moritas and cook down for two hours.

Dice the meat and add it to the base.

Garnish with sauteed small diced onion, poblano, and red bell peppers.

Doing a smoked brisket and deer meat chili for the game today but this is pretty interesting...

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add 2 cups of Zing Zang Bloody Mary

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I gotta try it. Thx.

For real?

I love chili, I add ground ribeye and some beer

quote:

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My secret, add 2 cups of Zing Zang Bloody Mary to the chili when cooking

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Just made a Bloody Mary with zing zang! Gonna try this today !

I smoked a chuck roast and some beef short ribs on the offset last night and ground about 3lbs of sirloin for my meats. This is my first time doing a combination of ground meat and rough chopped smoked beef and the texture is much better then my previous versions where I just used rough chopped smoke brisket.

The trick is to undercook the onions. Everybody is going to get to know eachother in the pot. I'm serious about this stuff. I'm up the night before, pressing garlic, and dicing whole tomatoes. I toast my own ancho chiles. It's a recipe passed down from Malones for generations - it's probably the thing I do best.

Well tell me more Malone

We haven't made chili without deer "chunks" in years. We take pieces we can clean up but that aren't big enough to grill and cut into bite size pieces, and we add them once everything else is in the pot. So tender, and it adds extra protein for the skinny boys that need to grow.