Fireside Chili
Submitted by BMW
Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.
YIELD
10 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsThis ain’t no fancy city chili, partner.
We’re talking real deal Texas red, where the meat is the star and beans don’t get an invite.
Chunky beef and pork simmer low and slow in a bath of tomato, cumin, and just enough cayenne to make you reach for that cold beer.
The bacon drippings add a smoky depth that’ll have folks scraping the pot clean.
Pro Tips
- Use a mix of chuck and pork shoulder for the most flavorful results
- Simmer the full two hours; patience rewards you with fall-apart tender meat
- Set out bowls of raw onion, sharp cheddar, and saltines for topping
Ingredients
Directions
Brown meats, add bacon drippings and cook 5 minutes.
Add hot water, tomato purée, Tabasco, pepper, onion and garlic, simmer 30 minutes.
Add rest of the ingreients and simmer slowly for 1 to 2 hours.
Serve with crackers, raw onion, grated sharp Cheddar cheese and plenty of cold beer.
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