Ragingblaze chili beer

[S-3 Ranch]

1.5lbs hamburger/venison chili grind/1 pound of pork sausage regular or hot
- 1-1.5 package(s) of Ragin Blaze Chili Mix
- 15 oz can of tomato sauce… or Zing Zang for more pop
- 2 can of Rotel drained
- 15-20 oz of Shiner Bock depending on how much liquid you like
- 1 medium-large sized onion cut into ½ or ¾” chunks
- butter
- heaping TBSP of diced garlic (fresh or jar)
- heaping TBSP of Tones Southwest Chipotle seasoning
- salt to taste towards the end of the cook if needed
- Optional: 2 cans of drained pinto beans ( for the non Chili Nazi types)

Directions:

Lightly saute chunked onions in the big pot with butter, throwing in garlic at the end of the render

Brown HB meat with onions and garlic (add a few dashes of salt)...do not drain.


Add Ragin Blaze, tomato sauce, Shiner Bock, Rotel and Chipotle seasoning to mix

Bring to a rolling boil stirring as it comes up.

Set to low/1 and let simmer for 1.5 hours stirring every 20 minutes. Add salt to taste at the end, if needed ( I don't). (Optional: if adding pinto beans, add in the last 30 minutes so they don't get over cooked)

 

[Blank]

Sounds wonderful, and avoids two of the most common problems in cooking chili. Salting BEFORE cooking, and adding the garlic too early in with the onions and veggies, while sautéing. Almost impossible to overcook fresh beans, that have been soaked. Canned beans have already been pressure-cooked when canning, and can fall apart into starch when overdone.

 

[S-3 Ranch]

Sounds wonderful, and avoids two of the most common problems in cooking chili. Salting BEFORE cooking, and adding the garlic too early in with the onions and veggies, while sautéing. Almost impossible to overcook fresh beans, that have been soaked. Canned beans have already been pressure-cooked when canning, and can fall apart into starch when overdone.

Yeah lots of folks in Texas will not put beans in chili ( my wife is one ) me I like two latels of drained fresh cooked pinto or black/white beans

 

[Blank]

I actually love beans in some of my chili, but I make that type with ground beef, pork, and usually sausage and jalepenos (real similar to a taco soup). When I want good authentic chili con carne, it is big 1" cubes of venison and elk, or beef round steak. The only way to eat it is to spoon it onto Saltine crackers, and Tabasco, and eat until you can't move!!