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Robert Earl Keen's "Never Say Excellent Quinoa"Chili


Serves 6-8. Courtesy of Robert Earl Keen.


Robert Earl Keen's "Never Say Excellent Quinoa"Chili


For 1 Batch(es)


  • 1 tablespoons olive oil
  • 3 1/2 pounds axis deer meat, finely ground
  • 3 tablespoons garlic powder
  • salt, to taste
  • 1 small onion, chopped
  • 2 large jalapeno peppers, finely chopped
  • 1 handfuls cilantro, coarsely chopped
  • 1 teaspoons coarse-ground black pepper
  • 10 whole peeled tomatoes, chopped
  • 23 floz tomato sauce
  • 6 floz tomato paste
  • 6 tablespoons chili powder
  • 1 tablespoons Yardbird Bloody Mary Mix
  • 15 ounces can of pinto beans
  • 1 tablespoons brown sugar
  • 1 teaspoons ground cumin
  • 1/2 can Robert Earl Keen's Honey Pils

Robert Earl Keen's "Never Say Excellent Quinoa"Chili Directions

  1. Bring the meat to room temperature, then add the oil, meat, garlic powder and salt to a large pot and simmer on low heat for 2 to 3 hours—adding water to prevent drying.
  2. Add onion, jalapeños, cilantro and pepper and simmer for as long as it takes to open up the cans holding the next ingredients.
  3. Add tomatoes, tomato sauce and paste, chili powder and bloody mary mix and let the mixture sit until it bubbles.
  4. Throw in the beans, fill the can with water and dump it in.
  5. Add the brown sugar and cumin.
  6. Pour in the beer and drink the rest.
  7. When the chili is heated through, it’s ready to serve.


Monday, 04 January 2016
Beans? This is Texas and here we understand that anyone who knows beans about chili knows there are ...
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- ernie banks
Thursday, 22 January 2015
Step 4 says add beans, but I didn't see beans listed in the ingredients. What kind and size can of ...
See Full Review >>
- Shelia W


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