Skip to Content

Order and Delivery Options

Orde here by clicking on Catalog.     Live in the Austin Area?  We now offer delivery for orders in the Austin area.  Simply phone, fax or email your order to us and your order will delivered within 48 hours to your front door.  Local orders must be paid by cash or check.  Orders under $100.00 subject to a $10.00 delivery fee. Please call David at  PH.888-451MEAT(6328) FAX.888-402-7577
Home » Recipes & Tips

Sheridan's Grass-fed Beef Chili - Served at the Hill Country Wine and Food Festival

Submitted by GGM on Wed, 05/19/2010 - 11:31

10 lbs grass-fed ground beef

1 Gallon can Pinto Beans

1 lg Bottle V-8 juice

1 lg Bottle Spicy V-8 Juice

1 Lg Yellow Onion, chopped

1 small can tomoato paste

1 Bay Leaf

Chili Powder

Onion Powder

Garlic Powder

Cumin

Cayenne Pepper

Sugar

FInely chopped jalapenos (optional for hotter chili)

 

Brown the ground beef with the chopped onion.  You won't need to strain off any fat so take the meat and onion and put it in a large stock pot.  Stir in the can of tomato paste.  Pour the V-8 and Spicy V-8 and then fill one bottle with water and pour that in too.  Add a handful of sugar to cut the tomato taste.  Stir well and  then spice to taste.  You'll need about a half cup of chili powder a teaspoon or two of Cumin and the rest depends upon your taste buds.  Add the bay leaf.  Cook over medium high heat, stirring occasionally, until it gets to a boil.  Reduce heat to medium and simmer for several hours until the water cooks down and you are left with a nice thick chili.  The longer you simmer it, the better the flavor.   Remove the bay leaf before serving.