Click for Cookbook LOGIN
"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ray's Big Meat Big Bean Award Winning Chili Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Ray's Big Meat Big Bean Award Winning Chili is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 4 cans Black Beans
• 4 cans regular Rotel
• 2lbs Italian Sausage
• 2lbs Stew Meat
• 1 onion (chopped)
• 1 jalapeño pepper seeded and chopped
• 2 Cloves Garlic
• 1 1/3 tsp cumin seeds
• 1 1/3 tsp oregano
• 1 tsp sage
• 1 bay leaf
• 1/2 tsp salt
• 2 tsp black pepper (used on the meat when browning...1 tsp per type of meat)
• 1 1/3 tsp cayenne pepper (more if you like more spice)
• 1 Tbs. olive oil
• 3-4 oz Cheap Whiskey (more expensive whiskey doesn't make this taste better!)
• 2 Tbs. soy sauce
Directions:
Directions:
Marinate the stew meat in the whiskey and soy sauce using half the salt. Marinate for 3-4 hours in the fridge.

Roast the oregano, cumin seeds, sage and bay leaf in the oven on 300 degrees for 2-3 minutes (watch this, make sure it doesn't burn...you will love the smell these spices give off for your kitchen!).

Sauté the onion, garlic, jalapeño pepper and the spices from the oven, in the olive oil on medium heat until onion is transparent. Transfer this mixture to your chili pot using a slotted spoon to leave some of the oil and spices in the pan.

Brown the Italian sausage and add it to the chili pot. Next, brown the stew meat (marinade and all) and add it to the chili pot. Mix up the meat, onion mixture and spices in the pot and add the cayenne pepper. Next, drain the black beans and add them to the pot...then add the rotel (without draining) to the pot.

Heat until the mixture is bubbling, then cover and turn down to medium low for 4 hours (stirring occasionally). Then turn the pot down to low and heat for another 4-6 hours...

This chili is better if you refrigerate it and then eat it the second day...
Personal Notes:
Personal Notes:
This recipe has won two cook-offs and has consistently scored in the top 10. We also won peoples choice award on two occasions. This chili has good all around spice and can have quite a kick if you are not careful :-)

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

139W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!