Doc’s “Secret Remedy” Chili

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IngredientsChile over rice

  • 6 ounces country-style bulk pork sausage
  • 1 tablespoon olive oil
  • 3 lbs. boneless beef sirloin, trimmed and cut into ½ inch cubes
  • 2 cups Beef Stock or low sodium beef broth
  • 1 can (8 ounces) low-sodium tomato sauce
  • 1 can (6 ounces) spicy or plain tomato juice
  • ½ teaspoon Worcestershire sauce
  • ¾ cup (6 ounces) beer (with or without alcohol)
  • 6 to 11 tablespoons chili powder
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons hot red pepper sauce
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • 10 to 12 cups cooked long-grain white rice


  1. In an 8 quart Dutch oven, sauté the sausage over moderately high heat for 3 minutes or until browned.  Using a slotted spoon, transfer the sausage to a plate.  Heat the oil in the Dutch oven, add the beef, in batches if necessary, and cook for 3 minutes or until browned, turning frequently.
  2. Return all the meat, and any juices that have collected, to the Dutch oven.  Stir in the stock, tomato sauce, tomato juice, Worcestershire, beer, as much chili powder as you dare, the onion and garlic powders, and 1 teaspoon of the hot pepper sauce; bring to a boil.  Lower the heat and simmer, covered for 1 ½ hours or until the beef is tender.
  3. Stir in the cumin, the remaining 1 teaspoon of red pepper sauce, and the salt.  Cook, partially covered, 30 minutes longer or until the flavors are well blended.  For each serving, place a heaping spoonful of rice in a soup plate and ladle chili on top.
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