Recipes

MOUNTAIN MAN BEANLESS CHILI
  • Ingredients
  • 7 to 10 pounds of beef brisket or roundsteak
  • 3 medium red onions
  • 1 bottle of beer
  • 5 tablespoons chili powder
  • 5 tablespoons cumin
  • 1 tablespoon sugar
  • 2 tablespoons oregano
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 4 tablespoons celery salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon dry horseradish
  • 2 tablespoons chicken fat
  • 1 tablespoon paprika
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons woodruff (hard to find, but worth it)
  • 1 tablespoon crushed red peppers
  • 4 tablespoons Maggi sauce
  • 3 tablespoons Masa Harina
  • 8 finely chopped garlic cloves
  • 6 powdered bay leaves
  • 8 ounces of diced green chilies
  • 2 green bell peppers cut into 1/2" squares
  • 2 red bell peppers cut into 1/2" squares
  • 1 teaspoon tabasco sauce
Directions
  1. Trim away all fat and connective tissue from meat
  2. Cut into bite-sized cubes
  3. Saute in vegetable oil until well browned
  4. Pour into a large pot
  5. Chop onions and saute in butter or margarine until golden and add to pot along with the rest of the ingedients
  6. Mix together and add enough water to make mixture "soupy." Cook over low- est fire about 10 to 16 hours
  7. This should boil down to proper consistency after all day on the stove
  8. If liquid goes more quickly, add water as needed
  9. If liquid goes more slowly, bring temperature up last hour to establish proper chili consistency at end of slow cook
  10. Let stand at room temperature for another 12 to 16 hours.


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