Native American Firewater Chili Recipe

Name: Native American Firewater Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chuck steak or buffalo meat, cut into small cubes; 1 pound ground chuck; 1/4 cup olive oil; 2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice added); 2 medium chopped yellow onions; 4 cloves fresh minced garlic; 2 ears of corn - kernels scraped off or 1 box frozen white corn; 2 cans chopped green chiles; 1 can of red kidney beans; 2 tablespoons molasses; 2 tablespoons garlic salt; 2 tablespoons chili powder; 2 tablespoons brown sugar; 1 teaspoon ground cumin; (can be purred in a blender or added straight to the pot if you chop the jalapeno and poblano chiles); 1 1/2 cups water; 1 cup of gin; 1 can poblano chiles in adobo sauce; 3 fresh jalopenos; 1 tablespoon ground black pepper

Servings: persons

2 pounds chuck steak or buffalo meat, cut into small cubes
1 pound ground chuck
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice added)
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off or 1 box frozen white corn
2 cans chopped green chiles
1 can of red kidney beans
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon ground cumin
(can be purred in a blender or added straight to the pot if you chop the jalapeno and poblano chiles)
1 1/2 cups water
1 cup of gin
1 can poblano chiles in adobo sauce
3 fresh jalopenos
1 tablespoon ground black pepper

1
Heat a large pot on medium-high heat.
2
Add 1/4 cup of olive oil and 1/2 of meat.
3
Brown on all sides remove or push to side, then add remaining meat.
4
Add next 6 ingredients.
5
Stir.
6
Mix seasonings in, and cook for 2-3 minutes.
7
Add Firewater and cover.
8
Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
9
I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes.
10
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
11
Therefore, Food Network cannot attest to the accuracy of any of the recipes.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds chuck steak or buffalo meat, cut into small cubes, 1 pound ground chuck, 1/4 cup olive oil, 2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice added), and more.

Yes, Native American Firewater Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Native American Firewater Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions