COLOelkman
Very Active Member
- Messages
- 1,045
This is a receipe I got via Matt Pelton (author of From Mountain to Tabletop) who said he's won several chili contest with it. After making it a couple times, I believe it. It's somewhat unique tasting as you might tell from the ingredients. So the credit goes to him.
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Beartrackers Mule Skinner Chili
This receipe serves about 8 people so adjust as needed although the great thing about chili is, it is always better the next day so leftovers are great!
1 . Cut up 2 lbs of fresh meat into bite size cubes (no ground meat) and set aside in a large bowl.
2. Cut up 1 large yellow onion into slivers and fry in butter until clear. Place in the bowl with the meat.
3. Cut up 1 lb. breakfast sausage links into bit size pieces and fry them until browned, drain grease and add to meat.
4. Open 2 small cans of Pinto Beans (remove the juice) and 1 can of Black Beans (with the juice) and add to meat.
5. Open 1 can of Crushed Tomatoes or add 2 fresh medium size tomatoes diced. Add to meat.
6. Mince 2 garlic cloves and add to meat.
7. Put the mixture in a Crock Pot, Dutch Oven or Large Saucepan.
8. Start cooking on low heat.
9. Add ? bottle of strong malty beer.
10. Add ? cup of Honey
11. Add 2 Bay Leaves
12. Add 4 Tablespoons of crushed Black Peppercorns.
13. Add 4 Tablespoons of Tapitio, Valentina,or Cholula Hot Sauce or add 4 dried Chile de Arbors (available in the Latin food aisle of most grocery stores. This adds to the overall spiceness so season to your own taste/desire.
14. Add 2 Tablespoons of Molasses.
15. Add 2 Chicken Boullion Cubes
16. Add 1 teaspoon Cumin
17. Add 2 teaspoons of salt (add more to taste prior to serving)
18. Add 3 Tablespoons of Liquid Smoke mesquite.
19. Cook slow on low heat for 3 to 4 hours.
20. Remove bay leaves before serving.
*******************************************
Beartrackers Mule Skinner Chili
This receipe serves about 8 people so adjust as needed although the great thing about chili is, it is always better the next day so leftovers are great!
1 . Cut up 2 lbs of fresh meat into bite size cubes (no ground meat) and set aside in a large bowl.
2. Cut up 1 large yellow onion into slivers and fry in butter until clear. Place in the bowl with the meat.
3. Cut up 1 lb. breakfast sausage links into bit size pieces and fry them until browned, drain grease and add to meat.
4. Open 2 small cans of Pinto Beans (remove the juice) and 1 can of Black Beans (with the juice) and add to meat.
5. Open 1 can of Crushed Tomatoes or add 2 fresh medium size tomatoes diced. Add to meat.
6. Mince 2 garlic cloves and add to meat.
7. Put the mixture in a Crock Pot, Dutch Oven or Large Saucepan.
8. Start cooking on low heat.
9. Add ? bottle of strong malty beer.
10. Add ? cup of Honey
11. Add 2 Bay Leaves
12. Add 4 Tablespoons of crushed Black Peppercorns.
13. Add 4 Tablespoons of Tapitio, Valentina,or Cholula Hot Sauce or add 4 dried Chile de Arbors (available in the Latin food aisle of most grocery stores. This adds to the overall spiceness so season to your own taste/desire.
14. Add 2 Tablespoons of Molasses.
15. Add 2 Chicken Boullion Cubes
16. Add 1 teaspoon Cumin
17. Add 2 teaspoons of salt (add more to taste prior to serving)
18. Add 3 Tablespoons of Liquid Smoke mesquite.
19. Cook slow on low heat for 3 to 4 hours.
20. Remove bay leaves before serving.