Blazing Saddles Chili

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  • 5 pounds boneless sirloin tip (remove all visible fat and connecting tissue), cut into 3/8-inch cubes
  • 4 tablespoons olive oil
  • 2 medium white onions, minced
  • 1 (12 ounce) bottle or can beer
  • 1 (8 ounce) can tomato sauce
  • 1 (8 ounce) can hot water
  • 3 cubes beef stock
  • 8 large garlic cloves, pressed
  • 5 tablespoons paprika
  • 1/8 teaspoon salt
  • 1 tablespoon enhancer
  • 1 1/2 teaspoons pepper
  • 11 tablespoons unblended chili powder
  • 5 1/2 tablespoons cumin (fine ground)
  • 1 teaspoon oregano
  • 1/4 teaspoon ground chili japones or chili arbol (for additional heat)


  1. In a frying pan, brown meat with olive oil until gray in color. Return meat and natural juices to cooking pot.
  2. Sauté onions in 1 tablespoon olive oil until translucent. Return to pot. Add beer, tomato sauce, hot water, beef stock, 1/2 of the garlic, 2 tablespoon paprika, 1/8 teaspoon salt, flavor enhancer and 1 teaspoon pepper.
  3. Simmer over low heat for 2 hours until meat is tender. Be sure pot has a tight lid, as this will help the tenderizing process. Stir occasionally.
  4. When meat is tender, add remaining garlic, unblended chili powder, cumin, 3 tablespoons paprika, oregano, 1/2 teaspoon pepper and chili japones.
  5. Continue cooking 15 more minutes.
  6. Turn heat off and let set for 1-2 hours so that the flavor of the spices is absorbed, then turn the heat back on and continue to simmer for 1 additional hour.

Recipe credit: Pampered Chef

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