Dad’s Wild West Chili

Author: Laurel Braun

No ratings yet

My dad put this chili recipe in one of my school cookbooks they sold each year. My dad always used beef and pork, but I’ve used a ton of different meats to great success. My favourite spin on it is elk and adding a habanero pepper for heat. This chili is popular everywhere it goes.

Prep Time: 10

Cook Time: 3 20

Total Time: 3 30

Course: Lunch & Dinner, Main Course, Soups and Stews

Cuisine: American

Servings:

Calories: 633 kcal

Ingredients

3-4 tbsp tallow or neutral oil*
2 lbs ground extra-lean meat**
2 tsp kosher salt
1 medium onion, chopped
1 bell pepper, chopped
1 anaheim or poblano pepper, chopped
2 garlic cloves, minced
2 tbsp ancho chili powder
2 tbsp of ground chili peppers***
¼ tsp ground cumin
2 28 oz cans diced tomatoes, pureed
6 drops liquid hickory smoke
1 can beer or beef stock
1 tbsp molasses
2 tbsp Louisiana hot sauce
2 (14 oz) cans red kidney beans, rinsed

Method

Preheat a large heavy bottom pot over medium-high heat. Once it’s almost smoking, add 2 tbsp of oil (if using) and let it get hot and shimmering. Now add the ground meat and salt, browning the meat all over. Once the meat is no longer pink, remove to bowl and set aside, leaving behind some of the fat if there is any.
Reduce the heat to medium, adding another 1-2 tbsp of oil if needed to fry the onion, peppers, and garlic.
Once the vegetables are softened, add the chili powders, cumin, and drained meat back in. Toss to combine with the spices and toast lightly for 30 seconds.
Add the canned tomatoes, liquid smoke, beer, molasses, and hot sauce. Bring to a simmer then cover and reduce the heat to low for 1 hour.
After 1 hour, add the kidney beans. Return to a simmer and cover, cooking for another 2 hours.
Adjust seasonings before serving.

Nutrition

Calories: 633kcal

Notes

*I use fat if I am using a lean meat, like game. When I get ground beef from a local farm, it’s often very fatty. I do not cook with any fat and even drain the beef before adding it back in. Use your judgment.

**If using a fatty meat, use no oil when cooking. I have made chili with beef, turkey, bison, elk, moose, and bear. All are delicious!?

***For chili powder, I use anaheim, guajillo, and ancho. If you don’t have any, just use regular chili powder.