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    JIM’S BARNYARD CHILI


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: candykisses_Oklahoma***Serves: 4-6
    Source: Jim Reed
    Effort: easy
    Comments: This makes a nice thick wonderful chili. We like to cook it in a dutch iron skillet. Also to make it up the night before (cooking meat and adding ingredients and bringing to a light boil), then put in fridge. Then bring to a boil, then simmer for a 3-4 hours or so on the stove. Can also be done in a slow cooker (simmer all day) or in a plan dutch oven

    List of Ingredients




    1 – 1 1/2 lbs. lean beef stew meat (cut into small chunks)
    1 – 1 1/2 lbs. lean pork stew meat (cut into small chunks)
    1 med. - large diced onion (we prefer yellow)
    2 t. (heaping) minced garlic (we use from a jar)
    2-3 T. canola oil
    1 can (14.5 oz.) beef broth
    2 (10 oz.) can diced tomatoes with diced green chilies
    2 (16 oz.) can chili beans
    1 pkg. (.87 oz.) brown gravy mix
    1 pkg. (.87 oz) pork gravy mix
    1/4 t. paprika
    1/4 t. ground cumin
    4 t. chili powder
    1-2 t. red pepper flakes (for heat)(optional

    Recipe



    In cast iron dutch oven add the canola oil. Heat up, then add stew meats, onion and garlic. Cook til almost done. Then add remaining ingredients. Bring to a boil and then turn down to simmer for 3-4 hours, stirring occasionally. After it’s almost done, taste. Then decide if you need to add salt & pepper.
    It’s really great served with cornbread

 

 

 

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