Chili On A Stick Recipes

CHILI WITH A TWIST

Steps:

• To make the bean mixture:.
• Combine all of the bean ingredients in medium saucepan.
• To make using the cubed meat:.
• Saute meat in the butter til all pink is gone .
• Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring occasionally.
• Add beer and simmer for 5 more minutes.
• To make using the the ground meat:.
• Saute the ground meat til all pink is gone. Drain meat, place back in pot.
• Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
• Add the beer.
• Continue to simmer 5 more minutes.
• 9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning.
• .

CHILI ON A STICK

Steps:

• Trim the steaks of all fat and sinewy material, then pat dry with paper towels. In a glass bowl or resealable plastic bag, combine the marinade ingredients: vinegar, apple juice, oil, onion, cilantro, garlic, chili powder, salt, and black pepper. Stir, then add the steaks. Place the marinating steaks in the refrigerator, covered or sealed, for 2-4 hours. When the first hour is up, put the mesquite wood chips in a pail of water, and prepare the vegetables for the skewers. Wearing rubber gloves, cut off the tops of the jalapeños and core and seed them. Cut them in half lengthwise. Trim the tops and bottoms of the onions, leaving about 3 inches of green tops. Drain the meat, cut it up into 1- to 2-inch chunks, and alternate the meat, onion, jalapeños, and tomatoes on the skewers. Begin and end with the meat to secure the stringer. For a propane barbecue: Drain the wood chips and place them in a wood box. Set it on one side of the coal grate. Preheat the unit for 10 minutes, then turn down to medium-high heat. For charcoal: Start 40 charcoal briquettes on one side of the grill, wait 25 minutes, then spread them out in a single layer, leaving room in the middle to nestle the wood box among the coals. Place the kabobs over the hot coals, and not directly over the wood chips. Cover the grill and cook 8-10 minutes, basting often and turning once. Serve with lots of chips and Mexican beer in well-chilled glasses.