Hot Rod Chili

Yield: lots of servings
This makes a hey-uge amount of food: you might want to halve it unless you've got lots of friends coming over or want to freeze some. Intriguing in this context they describe the recipe as a meat preparation but are pretty loose on the meat, equating ground venison as being "just as good as" ground sirloin. Your mileage may vary.


  • 2 lb cubed meat
  • 2 lb ground meat

Main Ingredients

  • 20 garlic cloves, peeled and diced
  • 4 onions, diced
  • 2 cups beef broth
  • 2 cups chicken broth
  • 12 oz Spicy Vegetable Drink (Snap-e-Tom)
  • 6 Tbl chili powder
  • 6 Tbl ground cumin
  • "a good handful" seasoned salt
  • 1 lb small red or pink beans, pre-soaked

Final Ingredients

  • 1 Tbl California chili powder
  • 1 Tbl New Mexico chili powder
  • 2 tsp pasilla chili powder
  • chipotle powder or canned chipotles in adobo sauce, to optionally impart a significant smokiness


Brown meat and then add main ingredients. Bring to a low simmer and hold for two hours. If dish becomes low in fluid, any strongish, darkish food-quality liquid will do it seems: "broth, dark beer, or even strong coffee."

The Final Ingredients should be added for the last 35-45 minutes of cook time.