Crazy recipe to call chili …..

When buying beef for this recipe, select the meat market that you think has the best beef. Select your round roast, then ask the butcher to cut it into bite-sized chunks; don’t use pre-cut beef. Have a full jar of Mexene brand chili powder in pantry (other brands are O. K.; but this is best to me). No tomatoes or onions to make the chili (I didn’t forget them. We'll add them as toppings!)


Joe & Matthew’s Favorite

3 pounds round roast
2 T. vegetable oil
3 large cloves fresh garlic, minced
5 T. Mexene chili powder (yes, Tablespoons)
2 tsp. ground cumin
3 T. plain flour, (optional)
1 T. crushed oregano
3 (10 ½-ounce) cans beef consomme
14 ounces water
3 tsp. beef bouillon (use less, if salt is an issue)
¼ tsp. freshly ground black pepper
1 (15-ounce) can pinto beans (optional)
Thin-style tortilla chips (optional)
Coarsely grated Cheddar cheese (I prefer sharp Cheddar)
Minced, mild onion or sliced green onions with green tops (optional)





Trim extra fat from the bite-size chunks of the round roast.  In a large pot, heat the oil and stir in the beef chunks until the beef changes color but does not brown.  Lower the heat, and stir in garlic.  In a small bowl, mix together chili powder, cumin, flour (if you like a really thin chili, do not use any flour), and oregano until well blended.  Sprinkle this mixture evenly over the beef, and stir to coat the beef.  Slowly add the consomme; stir to mix.  Then blend in the water, bouillon, and pepper.  Simmer, uncovered, for 20 minutes.  Add beans, if desired, and simmer for another 10 minutes.  Serve chili in a bowl just plain, or over tortilla chips in a bowl topped with either cheese or onions or both.

True, this seems like a strange chili without onions or tomatoes inside the chili.  Regardless, everyone around here requests it often in summer and winter.

I really can’t remember who gave this recipe to me years ago.  I am sure that it is not a original  recipe of mine since I don’t think I am clever enough to have “thunk it up”. My thanks to the originator and forgive any adaptations I made.

You better stand back when husband, Joe; grandson, Matthew and his father, Gary, are around when I serve this. ‘Ya could be trampled!

My photos did not capture the dark red-brown juicy part of the chili!  But you will see it when you make it.  It is spicy, but not too hot.


Join Us

Never Miss a Recipe

Kitchen Essentials

Similar Recipes

My Books


Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.


Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.