Joe Nolan's delicious chili recipe


Terlingua Chili Cook-off Winner: Harley Carnes

Makes 6 servings


  • 2 lbs lean stew beef
  • 1 lb lean ground beef
  • 1 lb meat of your choice (suggest venison, armadillo, prairie rabbit, squirrel or beaver)
  • Sauces: soy, Worcestershire, teriaki
  • 12 oz can tomato sauce
  • 7 oz BBQ sauce (your favorite)
  • 1 tomato
  • 8-12 sliced mushrooms
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 large jalapeño peppers
  • 1 1/2 tsp salt
  • 1 tsp cayenne pepper, ground
  • 1 oz chili powder
  • 1/4 bulb garlic, minced
  • 1/2 onion, chopped
  • 3/4 tsp paprika
  • 1/4 tsp oregano
  • 3/4 tsp comino (cumin)
  • 3 tbsp flour



    Cut meats into bite sized chunks. Marinate for a minimum of 6 hours in the soy, Worcestershire and teriyaki sauces. Add a little salt, pepper and meat tenderizer (not from ingredients list)if you like. Cover and refrigerate for the aforementioned 6 plus hours.


    In a large pot heat tomato sauce and 10 oz water at a temperature just under medium.

    In a very hot frying pan sear the meat chunks in oil. This is a quick sear, just enough to darken all the sides. Turn frequently and add the darkened chunks to the tomato sauce as you go.

    As the searing process goes on add the BBQ sauce, bell peppers, jalapeños, salt, pepper, cayenne pepper, chili powder, garlic, onion, paprika, oregano and comino. Cover and let cook slowly.

    Saute mushrooms in butter. Fry and drain ground beef. Add mushrooms, ground beef and tomato to pot. Cover and cook at low temperature for 1 1/2 hours.

    Mix flour with a few tablespoons of beer to make a paste. Add paste to mixture to thicken it. Let cook another 20 minutes.

    Grab some cornbread, cold beer and dig in!


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