Hillbilly Chili Recipes

HILLBILLY CHILI

Steps:

• Put meat, onion, and pepper in a 3 qt or larger pan. Salt and pepper to taste. Break meat up and cook over medium heat, stirring occasionally, until meat is evenly browned; drain. Add beans, tomato sauce, garlic and seasoning.
• Simmer uncovered for about 30 to 45 minutes, stirring occasionally.

HILLBILLY CHILI

Steps:

• Cook ground beef until brown in a skillet.
• While beef is cooking sweat the onion, garlic, and green bell pepper in the pot you plan to make the chili inches.
• Drain ground beef.
• Add beef into the pan with the garlic, onion, and green bell pepper.
• Stir until combined.
• Season the mixture with the salt and pepper.
• Cook mixture for 2 minutes.
• Add the tomato sauce, chili beans, diced tomatoes, and tomato juice into the pot.
• Stir until combined.
• Add the bay leaf, chili powder, Tabasco, paprika, and Worcestershire sauce.
• Stir until combined.
• Simmer for one hour, stirring the chili every 15 minutes.
• At the end of the hour taste the chili, add more salt and pepper to taste.
• Serve with cheese and sour cream.

SPANK'N BACON HILLBILLY HARLOT

Steps:

• Fry 5 slices bacon in a skillet. Remove and set aside.
• Dice all peppers and onion and saute in bacon grease until cooked down a bit. Then stir in tomatoes, chili sauce, rice, brown sugar, Worcestershire, black pepper, pepper flakes and 2 1/2 cups water. Cover and simmer over medium-low heat, stirring it every so often, until the rice is done, about 25 minutes. Crumble cooked bacon and reserve some for garnish, then stir the rest into the sauce.
• Heat oil in a deep-fryer to 350 degrees F.
• Wrap your weenie in remaining 2 slices raw bacon. Flash deep-fry 1 1/2 minutes, then cook on flat top until bacon is crisp and weenie is plumped. Toast the top of the hot dog bun. Put weenie in the bun, then top with sauce. Sprinkle with remaining bacon bits.

GRILLSTOCK HILLBILLY CHILI

Steps:

• Set up a barbecue for indirect cooking to 110 degrees C (225 degrees F).
• Melt the butter in a large cast-iron pan set over medium heat on the stovetop. Add in the garlic and onions and cook, stirring often, until softened, 5 minutes. Add the brisket and the Chili Seasoning and stir until the meat is coated in the spice mix.
• Add the tomato paste and chopped tomatoes, stir well, and bring almost to a boil. Reduce the heat and stir in the bourbon, molasses and beans, then add 500 milliliters (17 ounces) of the stock and some salt and pepper.
• Cover the pan with a lid and place it on the barbecue. Cook for 1 hour, and then check and adjust the seasoning and the chili heat. It's better to adjust the seasoning at this point, rather than just before serving. Cook for another 5 hours or so, stirring occasionally and adding more stock when needed.
• The chili is done when it looks like a rich, glossy sauce with melt-in-your-mouth meat that is still in identifiable hunks. Serve the chili topped with sour cream and pickles.
• In a small bowl, mix the chipotle, cumin, chiles, cocoa, coriander, oregano, smoked salt, sugar, cinnamon, paprika, smoked paprika and black pepper. Store in an airtight container.

DELLA'S HILLBILLY CHILI

Steps:

• Brown meat, onions & pepper. Drain and add all spices & stir well. Add tomatoes & juice. Heat to boil & simmer 30 minutes.
• Add beans and simmer 30 more minutes. Add water, return to boil, add spaghetti, and cook till done. Put into bowls and garnish with cheese.