Saturday, September 26, 2009

Shiny Rod’s Game Day Chili

Shiny Rod’s Game Day Chili

This is a quick and easy to fix chili recipe that I use. Nothing to difficult because it uses ingredients that can be purchased at any grocery store. Some ingredients may be altered or omitted to taste.


2 lbs

Carne Picada (Thinly cut up flank or sirloin steak can be substituted)

2 lbs

Ground Beef ( I use a blend of beef, veal and pork)


Red Onion


Vidalia Onion


Whole Jalapeño


Box, Shot Gun Willy’s Chili seasoning


Box, Wick Fowlers Chili seasoning


Can, Rotel Diced Tomatoes


Can, Stewed Tomatoes (Original or Mexican style)


Can, Diced Tomatoes


Can, Bush’s Dark Kidney Beans (Can be omitted it you want authentic chili)


Can, Bush’s Light Kidney Beans (Can be omitted it you want authentic chili)


Can, Bush’s Chili Beans (Can be omitted it you want authentic chili)


Package, Sliced Crimini or Brown Mushrooms (Can be omitted it you want authentic chili)


24oz Bottle of Guinness Stout (Don’t skimp here, taste is the key but you can use your favorite beer if you like) Relax, you only need half the bottle, enjoy the rest while cooking.


Packet, Taco Seasoning (This is to season the Carne Picada)

¼ Cup

Turbinado or brown sugar

¼ Cup

Masa Flour (usually comes with the Chili Seasoning mix)


1. Start by browning the Carne Picada and then the ground beef. I add taco seasoning to the Carne Picada.

2. Dice ½ of the Red and ½ of the Vadalia Onion and slice and de-seed the Whole Jalapeño.

3. Drain the ground beef and place the Carne Picada in a bowl. We’ll get back to those later.

4. Add Olive oil to a 5qt pot and start to sweat the onions and add the Mushrooms and Jalapeño (Mushrooms and Jalapeño can be omitted).

5. Add two tablespoons of butter to the mixture.

6. Add back the both meats and stir the mixture together.

7. Add all your dry ingredients to the mixture making sure everything gets coated. This will help the seasonings to blend better. (You can also omit the cayenne pepper if you want a milder chili).

8. Add the Rotel, diced and stewed tomatoes and stir mixture.

9. Add tomato sauce and stir mixture.

10. Add the Guinness and the sugar.

11. If want an all meat chili, stop here and let simmer for 30 minutes to allow seasoning to meld. Add Masa flour and serve with crackers, corn bread or chips.

12. For a hearty chili, add the beans and stir mixture again. Let simmer for 30 minutes to allow seasoning to meld. Add Masa flour and serve with crackers, corn bread or chips.

Tip: For more heat, use Habaneras or Scotch Bonnets.


Buzzardbilly said...

Mmmmm! I love chili! I especially love having a grilled cheese sandwich to dip into the chili. Otherwise, I load the chili with crackers until it's like a chili and cracker casserole. The first mean my British ex-MIL made for me was chili. I asked if they had crackers. They looked at me funny, but they brought out the crackers. As I started crumbling them into the ball, the ex yelled, "Sweetie, stop, stop!" So, I stopped and asked why. He said, "Your crackers will get all soggy like that." When I told him that was the point, they all did a round of "oh, oh, how strange you bloody Americans are."

Strangely enough, I do not miss them. Not even a tiny bit.

Enjoy that chili and I hope your games end in your team's favor.

The Dish said...

That sounds awesome, minus the veal for me. I will have to try this next Sunday! Thanks, Shiny Rod!

Evil Twin's Wife said...

Sounds yummy! We're going to try this - maybe this coming weekend. The Evil Twin is the chili chef here, so technically HE'LL be the cook. :-)

themom said...

We love chili here - especially once Fall weather begins. That may be a little "hot" for me, but my son would still be adding hot sauce. I'm just like Buzzardbilly.....I crush so many crackers in mine - it's like a casserole. (Less spillage huh?)

I requested an "add" on FB.