Gaye made a chili recipe, recently, that was a version of her grandfather’s recipe. He was a firefighter and cook at the Waco Fire Department. Since we don’t care about the regular Thanksgiving meal fare, it was perfect for us, on the holiday. I gave it my spin, but couldn’t decide whether to serve it on mashed potatoes, or with cornbread, so we did both. No matter what you do it’s really, really good!
- 2 TBSP bacon grease or olive oil
- 6-8 meaty pork ribs
- 3-4 lbs chili meat
- 1/4-1/2 cup chili powder
- 1 large onion, chopped
- 2 large cloves garlic, chopped
- 1 TBSP molasses
- 1 TBSP tomato paste
- 1 TBSP dried oregano
- 1 TBSP smoked paprika
- 2 tsp cumin seed
- 1 tsp cocoa powder
- 1 large dried chili pod, seeded (leave whole if you want to pull out after cooking)
- 1 arbol dried chili pod, seeded (leave whole if you want to pull out after cooking)
- 2-4 cups beef broth
- 1-2 bottles Shiner Bock beer
- 1 cup crushed tortilla chips
- In a large, ovenproof, dutch oven, heat oil. Brown ribs slowly. Remove and set aside. (we had smoked ribs, so I used those)
- Brown chili meat in batches.
- Place everything but the beer and chips, in the pot. Cover and bake at 175 for 3-4 hours. (You could use a slow cooker, if you prefer.) Remove from oven. Shred pork, and place back in pot, along with the bare ribs.
- Pour in beer, and simmer on stovetop for another couple hours. Remove pork bones.
- Add crushed tortilla chips if you want it thicker. Taste for seasoning, and add salt and spice to taste.
- Serve with grated cheese, sour cream, diced onion or chopped green onion, and chopped avocado.