Beer chili

S-3 ranch

WKR
Joined
Jan 18, 2022
Messages
980
Location
Sisterdale Texas / Hillcounrty
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)
 
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