The Ballistic Racers Flyball Team – San Diego

Our entire team recently had the pleasure of eating Mimi’s delicious chili. It was so good that everyone raved about it until the whole team had tasted it. Mimi says her secret recipe actually comes from her Grandmother. Nevertheless, Mimi has been very generous to share her secret recipe with us so we can all now enjoy it. If you’re in the mood for some terrific chili, try “Grandma’s Great Chili” or just call Mimi and maybe she will make us some for the next flyball tournament.

Dir T Dick’s Homemade Chili Ingredients

2 pounds steak, cubed ½ onion, quartered.

1 tablespoon beef stock

½ teaspoon garlic powder

3 tablespoons chili powder

½ teaspoon cayenne pepper

2 teaspoons ground cumin

3 tablespoons all-purpose flour

1 rounded tablespoon beef stock

1 tablespoon dried oregano

2 – 18.6 oz bottles Newcastle Dark Ale (or equivalent dark ale)

1 teaspoon salt

¼ teaspoon black pepper

2 – 16 ounce cans pinto beans

2 – 16 ounce cans kidney beans

2 – 16 ounce cans white beans (or 3 cans pinto beans and 3 cans kidney beans).

1 – 14 ½ oz can diced tomatoes.

½ onion diced

diced 3 jalapeno peppers,

1 tablespoon olive or vegetable oil

Directions

1. Slow cook or pressure cook the cubed steak in beef broth until tender and falls apart. I pressure cook my beef using ½ onion, quartered and separated and 1 ½ cups beef broth for 25 minutes after the rocker starts rocking semi-rapidly. Drain and separate the beef from the onion. Save only the beef.

2. In a stockpot over medium heat, add 1 tablespoon oil until heated. Add diced onion and jalapeno peppers and cook until onion is clear, stirring occasionally. Do not allow onion to brown. Remove from heat and stir in the cooked beef.

3. Mix together, garlic powder, chili powder, cayenne pepper, ground cumin, flour, salt and pepper. Sprinkle the seasoning mixture over the beef, onion mixture. Stir until well coated. Add one bottle Newcastle beer and return to heat.

4. Heat 1 cup of beer in microwave, then stir in 1 tablespoon beef stock until well blended. Add to chili, along with the remaining beer. Bring chili to a boil, then stir in the oregano. Stir in 1 can diced tomatoes. Drain the six cans of beans and add to chili mixture. Bring to boil. Reduce heat to simmer.

5. Cover and simmer chili for 2 hours, stirring occasionally.

Notes/Suggestions:

1. If you want your chili soupy, use 2 cans pinto beans, 1 can kidney beans and 1 can white beans instead of the original recipe.

2. While the chili will be ready in 1 hour of simmering, I have found the extra hour blends the flavor of the seasonings more.

3. I use the petite diced tomatoes with jalapenos.

4. I don’t cook with a slow cooker. I don’t have the patience to wait that long for the beef. I can only assume you will need to slow cook the meat for more than 2 hours to get it to the desired tenderness. Spend the money on a Presto brand or other brand pressure cooker.

Mimi and Cody