Beans? This is Texas and here we understand that anyone who knows beans about chili knows there are ...
See Full Review >> - 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
Robert Earl Keen's "Never Say Excellent Quinoa"Chili
Category:
Serves 6-8. Courtesy of Robert Earl Keen.
Easy
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For 1 Batch(es)
Recipe
- 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
- 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.
- Add onion, jalapeños, cilantro and pepper and simmer for as long as it takes to open up the cans holding the next ingredients.
- Add tomatoes, tomato sauce and paste, chili powder and bloody mary mix and let the mixture sit until it bubbles.
- Throw in the beans, fill the can with water and dump it in.
- Add the brown sugar and cumin.
- Pour in the beer and drink the rest.
- When the chili is heated through, it’s ready to serve.
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Reviews
Beans? This is Texas and here we understand that anyone who knows beans about chili knows there are ...
See Full Review >> - ernie banks
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