Decent canned chili sauce?

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Blue Heeler

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Dec 8, 2020
Messages
957
Reaction score
1,562
Location
Oklahoma
For a canned chili/sauce ... I like Wolf. Add some onions and it's not bad. For a better chili eating experience to go in a bowl, on a good beef frank or with eggs for breakfast ... this is Don Henley's recipe:

At least a 12 pack of Negra Modelo. Mostly to drink while making it.

5 pounds of 80/20 Ground Chuck

5 pounds of sirloin steak or ribeye

5-6 medium sweet onions (like Walla-Walla or Vidalia) diced

4 tablespoons of olive oil

32oz of tomato sauce

10oz of RO*TEL Diced Tomatoes (sometimes when I make this it turns out “drier” than I would like so I keep an extra can or two of tomato sauce and/or RO*TELs handy in case)

6 teaspoons of salt

6 heaping teaspoons of cumin

10 garlic cloves (smashed)

7 heaping tablespoons of chili powder

4 level teaspoons of paprika

5 level teaspoons of cayenne pepper (this will help determine the “heat” to your chili … add more if you want hotter)

6-7 fresh jalapenos (leave the seeds in for more heat)

5-6 fresh Anaheim chiles

7 level teaspoons of oregano (fresh if possible)

3 teaspoons of cilantro (fresh if possible)

3 teaspoons of fresh ground black pepper

3 teaspoons of Tabasco Sauce

5 heaping tablespoons of cornmeal. After simmering the above for a couple hours, make a paste out of this with some beer and add.

Cleaning the chilis and peppers and browning the meat takes some time. But it is well worth it.
 

Latest posts

Top Bottom