Recipe of the Week
Blunt family chili
Courtesy of
Richard Blunt

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6 Tbsp. peanut oil
3 lb. lean ground beef chuck, chili grind
1-1/2 lbs. lean pork, cut into thin strips about 1-inch long by 1/2-inch wide
2 medium yellow onions, diced
6 garlic cloves, diced fine
4 Tbsp. chili seasoning
1 16-oz. jar chunky salsa, medium or hot
1 14-oz. can low-fat beef stock
1 12-oz. bottle brown ale, precooked to boil off the alcohol
1 28-oz. can crushed tomato in puree
1 oz. bittersweet chocolate
salt and pepper to taste


Heat 2 Tbsp. oil in heavy-bottomed skillet or Dutch oven. Add ground beef and sauté over medium-high heat until meat loses its pink color and starts to brown. Remove cooked beef and hold in bowl or other container.

Heat 2 Tbsp. oil in same pot and sauté pork over medium-high heat until it loses its pink color and is browned to suit your taste. Add cooked pork to beef.

Heat remaining 2 Tbsp. oil and sauté onions over medium heat until translucent and are starting to brown. If you have the patience to bring your onions to an even light brown color, it will add a pleasant light sweetness to your chili.

When onions are done add garlic and continue to cook mixture for about 30 seconds.

Add chili seasoning and continue to cook mixture for another 30 seconds.

Add salsa, beef stock, pre-cooked ale, and crushed tomato to pot and heat mixture to slow, even simmer. Gently stir in meat and return stew to same slow, even simmer. Cook chili for 1-1/2 to 2 hours.

Add the chocolate during the last 1/2 hour of cooking. Salt and pepper to taste.

If at any time during the cooking the chili seems too dry for your taste, add more liquid of your choice.

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