Pats Million Dollar Chili Recipe

A Williams & Allen family recipe passed from several generations
courtesy of Rev. Pat Allen
It’s worth a million dollars to us because it’s from our Mudear!


Ingredients:
3 med sized *finely* diced onions.
3 minced cloves of garlic (crushed)
4 cans of stewed tomatoes (with oregano & olive oil or Mexican style stewed tomatoes)
Choose organic and avoid High Fructose Corn Syrup
1 large can tomato sauce
2 cans tomato paste
1 can of beer
1/2 cup of white wine or use one( 1) 8 oz glass of wine if the pot is big (yummy)
1/2 cup of chili powder...or use 1 whole cup if a large pot of chili is being made
1 or 2 teaspoon of cayenne powder
1 teaspoon of Cumin powder
1 tablespoon of black pepper
1/2 cup brown sugar...or if using lots of peppers use 1 cup brown sugar
4 tablespoons of virgin olive oil
Optional: 2-3 diced chili peppers (just do not use or use one if you do not like it to hot or to spicy)
Optional: 2 to 3 cans or cups of pinto beans (cook from scratch or a can)
Optional: 1 can Ro-tel tomatoes with chili peppers
After adding all ingredients together with meat: personally season to taste for your family & simmer on low heat for 30 min then serve... cornbread goes best...so yummy!

Using ground beef: (ADD MORE IF NEEDED)
In separate skillet place 2-3 pounds of ground beef or ground chuck into skillet, brown ground beef with a teaspoon of garlic with parsley salt and add your onions and minced garlic to the meat then add to meat 1 teaspoon of A-1 steak sauce*, then after meat is brown and cooked add meat to chili ingredients above using very small portions of your meat broth*add extra tomato sauce or beer to thin out chili if you so desire. Or add less if you desire it thicker.




Using beef cubes: (sauté or marinate and tenderize over night if possible) if so it cooks in 15 min.
In separate bowl sauté your 4-5 cups finely diced sirloin beef cubes with 1 teaspoon of garlic with parsley salt, add your onions and minced garlic season meat with non seasoned meat tenderizer, 1 teaspoon of A-1 steak sauce place in lightly greased skillet and cook low to brown for 25-30 min. Then place in small pot with 3 cups of water to boil meat for 30 min (place top on pot to simmer...then after meat cooks and becomes tender add meat to chili ingredients above using very small portions of your meat broth*& add extra tomato sauce or beer to thin out chili if you so desire. Or add less if you desire it thicker*!