Rick’s Finest Kind Chili

Something to warm up the night. 

  • 1 lb. ground chuck
  • 1 lb. stew beef, cut into bite-sized pieces
  • 1 large sweet onion
  • 6 roma tomatoes
  • 3 Tbsp Worcestershire sauce
  • 1 15 oz. can navy or white beans
  • 3 Tbsp bacon grease or vegetable oil
  • 1 package Carrol Shelby’s Original Texas Brand Chili mix
  • 1 8 oz.. can tomato sauce
  • 1/4 cup water
  • 1 12 oz. beer, preferably Budweiser

Brown ground chock in a large Dutch oven over medium heat. Pour off fat and place the ground chuck in bowl; set aside. Brown stew beef in oil or bacon grease. Pour off excess fat. Add ground chuck to Dutch oven with the stew beef. Add the large seasoning pack from the Carrol Shelby nix along with the tomato sauce , the roma tomatoes, water and beer. Taste the beer first to make sure it’s fresh, but just a small taste!

Add the onion, Worcestershire sauce and salt to taste using the coarse salt from the Carrol Shelby mix. Cook for 1 hour at a simmer and add the can of white beans during the last 10 minutes of cooking.

If you want the chill to be thicker, in a small bowl stirring constantly, mix the flour packet from the Carrol Shelby mix with 1/4 cup of water, stir into the chili and let it simmer for 5 more minutes Spoon into bowls and top with shredded cheddar cheese and serve with corn chips.

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