Meat Church Texas Chili Seasoning

Meat ChurchSKU: MC-TX CHILI
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The famous Meat Church Texas Chili seasoning!

You will get 5 batches out of this bag using the recipe above. This hearty, meaty chili will fill up the hungriest of appetites.

  • 5 lb re-sealable bag. 8 oz (226.8g)
  • Ingredients: Chili Pepper, Spices, Salt, Dehydrated Garlic, and Silicon dioxide. Gluten & MSG free. Net Weight 8 oz 226.8G

Finally, the famous Meat Church Texas Chili recipe! This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch. We are going with 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast or stew meat. I recommend 2 lbs of hamburger meat, 1 lb of Hot breakfast sausage. I love it with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best. HEARTY!

If you want to try this recipe with venison, but don't hunt, our friends at Maui Nui Venison sell\ship amazing Axis deer meat. It's the one of the cleanest tasting game meats and nutrient dense!

This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.

Beans or No Beans?

It's no secret here at the Meat Church we are Team Meat. You won't find beans in our chili recipe, because traditional Texas Red Chili doesn't contain beans. However, we are equal opportunity here and can promise you that this seasoning will enhance the flavor of whatever beans you want to add to your chili. Just back off 1 lb of the ground meat if you plan to include some beans of your choice.

Ingredients:

  • 2 lbs of ground meat (Venison also great, Matt's fav)
  • 1 lb of HOT breakfast sausage
  • 1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
  • 3 medium red onions, chopped
  • 1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
  • 2, 28 can crushed tomatoes with juice
  • 1, 28 Italian Style diced tomatoes with juice
  • 1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
  • 2 Beers. 1 for the chili and 1 to drink while you're making it.
  • 6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4-5 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.
  • Garnish
  • Shredded Cheese
  • Fresh Jalapeños
  • Chopped White Onions
  • Tools
  • Large Slow Cooker or Dutch oven. We make ours in a Lodge 7 qt dutch oven.
  • Large Skillet (to sauté the veg)
  • 1/3 C, Olive oil
  • The Ingredients
  • Prepare the chili

Add the olive oil to a very large skillet. I prefer cast iron. Sauté the onions, garlic and adobo peppers (including all the liquid from the can). This is a lot of onion, so you may have to cook in 2 batches if you don't have a really large skillet.

Cook for about 10 minutes until the onions are translucent. Remove from skillet and place the mixture in your slow cooker or dutch oven.

Dice the chuck roast into small pieces. Brown the meat in the same skillet. We are going to simmer this chili all day so you just need to brown it and get some char on the outside. Remove from skillet and place the meat in your slow cooker or dutch oven.

Cook the ground meat and breakfast sausage completely in the same skillet. Drain the fat and place all of the meat in the slow cooker or dutch oven.

Mix the chili:

  • By this time you already have the meat, onions, garlic and adobo peppers in your slow cooker or dutch oven. Now add the 3 cans of tomatoes with the juice, 1 beer and 6 T of Meat Church Texas Chili Seasoning. Mix thoroughly.

Cook the chili:

  • The ingredients are already cooked at this point, but we will simmer this chili all day to break down the meat and meld the flavors together.

If you are using a slow cooker you can run this 6 - 8 hours on low. Stir it periodically throughout the day if you can.

If you want to smoke this chili you can run it at 250 degrees in a smoker or pellet grill for 6-8 hours. I leave the lid off for 4-5 hours stirring on the hour. I cover the last couple hours.

Remove from the heat. Allow it to cool. Garnish and enjoy with some cornbread!

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