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Brute Force Chili (Electro-Sport Chili)


Our favorite Superbowl chili. Years of tweaking to get it to this level of perfection.













Trans-fat Free


4 pounds beef chuck roast
up to 6 pounds
12 cloves garlic
or at least 1 tablespoon garlic powder
1 large onions
16 ounces tomatoes, canned with juice
3 cups beef stock
2 cans
1 ounce gravy mix, brown
one package
4 tablespoons cajun seasoning
or 1 tablespoon new mexico chili powder
2 tablespoons cumin
1 tablespoon italian seasoning
or oregano
1 teaspoon black pepper
fresh ground if possible
7 ounces green chili peppers, canned
1 tablespoon brown sugar
1 teaspoon dry mustard
6 each hot chili peppers
yellow, optional
12 ounces beer
yeungling or coors
1 tablespoons apple cider vinegar
or other vinegar
1 tablespoon lime juice
or juice of one lime


Approx 1 hour prep time. 2 to 24 hours cooking time.

Please note that it won't fit in a 5 quart crock pot without letting it reduce (boil down) overnight.

If you buy the Shredded Beef, make sure you let it cook at least 3 hours -- 6 or 12 hours is even better. (I start it the day before and let it cook all night)

This recipe is courtesy of Mike and "Brutus" Dratch, former Chili Director at Electro-Sport.

I have been tinkering with it ever since 1987.

Chop up the chuck roast into little bite-sized pieces. I am now a firm believer in buying the "Shredded Beef" at your supermarket butcher counter. Another alternative is to ask for the coarse "chili" grind; not all butcher counters will be able to do this.

In a large dutch oven or skillet with high sides, brown the chopped up chuck roast, garlic and onion.

Cook for as long as possible, 1 hour at a minimum.

Drain off any accumulated fat and discard.

Cut off the stems of the yellow chili peppers (if using) and squeeze out any seeds.

Add all the remaining ingredients into a large crockpot or dutch oven.

Cook all this for at least two hours at a simmering temperature. I cook it overnight (at a minimum).

If it's not thick enough, thicken it with flour or cornstarch (we used flour); if needs to be thinned, add water or beer.

Obviously, all of these ingredients can be varied to taste.

Brutus suggests getting a bottle of hot sauce, such as Tapatio or Louisiana Hot Sauce for those who like it a little spicy. (We got Red Devil La. Hot Sauce, but I didn't use it myself).

Also diced onions and/or shredded cheese on top is good. (I put some cheddar on top every time.)

Brute Force Chili can trace its origin back to a chili cook-off winner printed in a newspaper long ago.

The current evolution is a guaranteed crowd-pleaser, and can be made as hot & picy as you like it.

"As is" it's a good tasty chili, made for rolling up in tortillas with lots of cheese and whatever else you like to eat your chili with.

It should cook for at least 3 hours, 6 hours or overnight if you can spare the time.

The longer it cooks, the more tender it gets, however you may get tired of the smell after a day of cooking it.

When it's been cooking long enough, the meat gets so tender the chunks are literally falling apart.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 52052% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 409mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 97g
Vitamin A 1% Vitamin C 19%
Calcium 8% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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