Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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MacLeid's Rockcastle Chili

Recipe from: Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Servings: 8 to 10

This is camp chef extraordinaire and good friend Matt MacLeid's Saturday-night staple on Ethan Becker's camping trips to the Rockcastle River Gorge.

Sauté in a large skillet until cracklings are golden brown:

½ pound bacon, diced

Remove the bacon using a slotted spoon. In the drippings, sauté briefly:

1 ½ pounds round steak, coarsely ground or chopped in a food processor
6 to 12 large cloves garlic, coarsely chopped
2 large onions, coarsely chopped

Deglaze the skill until foam disappears, with:

1 12 ounce bottle dark beer

Remove all to a large pot or Dutch oven. Stir in:

1 32 ounce can tomatoes, with juice
1 16 ounce can kidney beans, with juice
1 16 ounce can great northern beans, with juice
1 16 ounce can pinto beans, with juice
6 tablespoons ancho chili powder
2 tablespoons ground cumin
1 tablespoon ground black pepper
1 ½ cups water, or 1 12 ounce bottle dark beer

Simmer for about 3 hours, covered, stirring occasionally to prevent sticking. Season to taste with:

salt and ground black pepper
red pepper sauce

Serve with:

Southern Corn Bread
Diced Sharp Cheddar Cheese

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