Quick Calico Chili #bluecollarhomesteadchili2021 #yogihollowfarm

Quick Calico Chili by Gloria Kathleen Herdman, Pomeroy, OH
(Recipe taken from Marlboro Chili Roundup Cookbook: 50 Winning Recipes|One Burning Question) CREDIT GIVEN TO THE RECIPE OWNER

3 tbsp butter
1 1/2 lbs of ground beef (we used antelope stew meat and beef)
1/4 cup minced onion
1/4 cup diced sweet bell pepper
2 tbsp sugar
2 tbsp soy sauce (we used lite sodium)
1 1/2 tbsp chili powder
1 tsp minced garlic (we used jar minced)
1 tsp paprika
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp crushed red pepper flakes
1/4 tsp black pepper
1-15 ounce can black beans (we prefer to drain and rinse)
1-10 ounce can green chili enchilada sauce, medium
1-15 1/4 ounce can of corn, drained
1 cup of tomato juice
1/2 cup diced pepperoni
2 tbsp corn muffin mix
2 tbsp water

In a cast iron dutch oven or stock pot, melt butter over medium high heat. Add meat and all the ingredients listed up to and including the black pepper. Stir often, until browned (approx. 10 minutes). Stir in beans, enchilada sauce, corn, tomato juice and pepperoni. Bring to a boil, stirring occasionally. Mix corn muffin mix and water together. Pour mixture into chili until mixed. Boil, stirring occasionally, for 5 minutes.

Top with sour cream and shredded cheese and ENJOY!

Blue Collar Homestead Chili Cook Off:

Rambling with the Brums:

Lazy Dayz Ahead w/Jesse & Lisa:

The Gypsy and the Vanilla Gorilla:

Cookbook info:

Share this video on social media:

Don’t forget to check out the merch store…discount code coming soon via instagram so follow us!

Thank you for watching! We love our subscribers and supporters!

Mail:
P.O. Box 302
Custer, SD 57730

Check out our merch store: