Beef & Sausage

Jim's Chili

Kick-Off Chili

Matt's Texas Roadkill Chili

Cincinnati Skyline Chili

A.J. Foyt's 500-Mile Chili

William's Beer Chili

Jim's Chili

 Thanks to Ruth in Calfornia for this Recipe

Optional - add drained, canned beans - kidney, black, etc.

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Kick-Off Chili

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Matt's Texas Roadkill Chili

Thanks to Matt for this recipe!!

This serves about 15 fraternity brothers, or close to 25 normal humans. I don't have a name for it, but it is based loosely (VERY loosely, actually)on a Texas Roadkill Chili Recipe that I found. One major distinction between that chili and mine is the addition of beans, among other things...
Matt
  • 4 lbs ground chuck (the less lean the better when it comes to chili)
  • 1 lb ground pork
  • 2 lbs hot italian sausage, casings removed
  • 1 lb Chorizo (hot portuguese sausage) casing removed any other meat that you want to put in, I used about a pound of leftover roast beef in addition to the rest for a nice texture change
  • 6 cloves garlic
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large white onion, diced
  • 3/4 cup green onions, chopped
  • fresh serrano chile peppers (whatever you like best, I start with 2 and go up from there),
  • chopped butter
  • 2 28 oz cans tomato paste
  • 1 28 oz can crushed tomatoes
  • 2 19 oz cans kidney beans
  • 1 19 oz can black beans
  • 1 14 oz can Bush's Chili Starter beans (not really necessary...)
  • 2 12oz beers (the darker the better. I like Modelo Negro, a mexican brand)
  • chili powder
  • cumin
  • oregano
  • salt
  • pepper

  • Put all of the meat in the bottom of a large kettle and brown it. Make sure that the sausage is well broken up, and any other meats, like the roast I used, is cut into 1 or 1 1/2 inch cubes or strips. The object is to get it to fall apart, anyway.
  • As the meat is browning, fry the onions, peppers and garlic in the butter, just until the vegetable start to soften. A warning if you like to use a lot of chiles- do not put your face in the vapors coming out of the pan. You can hurt your nasal passages that way. :-(
  • When the vegetables are partially cooked, add them to the meat. At this point, add about 1 tsp salt, 1 tbl pepper, a shake of cumin, and a generous amount of chili powder. Then add the beer.
  • When the meat is all brown, add the beans and tomatoes. Stir well and frequently for the first hour, on high heat. Add more spices, to taste, and some oregano, and let it simmer on medium/low for a long long time. The longer the better. A day is plenty. 2 hours is not enough. Aim for at least 6-8 hours, stirring occasionally. If it ever needs more liquid, add another beer, a half at a time.
  • Serve with corn chips and cheddar cheese. Serves roughly 20

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Cincinnati Skyline Chili
Thanks to Kim for this recipe!!
  • 2 lb ground beef
  • 1 can tomato sauce [15 oz]
  • 2 Bay leaves
  • 1 tsp ground cinnamon
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp vinegar
  • 3 cup water
  • 1/4 tsp garlic powder
  • 1 onion, chopped
  • 1 tsp Worcestershire sauce
  • 2 tsp cumin
  • 1 tb chili powder
  • 1/2 tsp crushed red pepper

  • Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. Makes 8 servings.
  • Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles or spaghetti.

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A.J. Foyt's 500-Mile Chili
Thanks to Ron for this recipe!!
  • 3 Pounds Stewing beef -- cubed
  • 1 Pound Chorizo(Spanish sausage)
  • 1 Large onions -- diced
  • 1 Cloves garlic -- minced
  • 1 Jalapeno pepper -- peel & diced
  • 3 Tablespoons Olive oil
  • 1/2 Teaspoon Cayenne
  • 3 Tablespoons Chili powder
  • 3 Cans Tomato sauce (15-oz each)
  • 1 Teaspoon Salt
  • 1 1/2 Cups Water
  • 1 Can Mexican beer

  • Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomatoe sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6-8.

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William's Beer Chili
Thanks to William for this recipe!!
  • 1 28oz can chopped tomatoes
  • 2 14oz cans chopped tomatoes with jalapenos
  • 2 8oz cans tomato sauce
  • 1 can beer
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp cayenne pepper (more for added heat)
  • 2 tsp salt plus shake or so of garlic salt
  • 10-12 slices of jalapeno peppers (from jar), chopped, or 2-4 jalapeno peppers seeded and chopped
  • 2 chipotle peppers (from can) chopped with 1 tsp sauce
  • 4 cloves garlic diced
  • 2 4oz cans diced Ortega chilies
  • 1 4oz can chopped olives (drained)
  • 2 chopped medium onions
  • 1 chopped bell pepper
  • 1 lb top sirloin with fat and gristle removed cubed into bite size chunks
  • 1 lb lean ground round

  • Combine first thirteen ingredients in large pot, stir well and place over medium heat. When begins to bubble, reduce heat to simmer. Saut� onions and bell pepper in a small amount of olive oil until begins to glaze. Do not brown. Drain any excess oil and add to pot. Brown top sirloin chunks, drain and add to pot. Cook ground round, break into small chunks with spatula, drain and add to pot. Simmer batch of chili 3-4 hours, stirring occasionally. Add V-8 juice, more tomato sauce or beer if extra liquid is needed during the simmering process. Remove from stove, cool and refrigerate overnight. Reheat and serve with hot garlic bread and tossed green salad. For chili toppings use shredded jack or cheddar cheese, chopped raw onions, sour cream, sliced avocados or chopped cilantro.

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