Saturday, April 01, 2006

Guest Recipe: Shane-boy’s Texas Bane 'n' Beef Chili Recipe

A Note From Your Webhost:

Even though my husband, Shane, was an air force brat, he identifies Texas as his home. He was born there and, before moving to Upstate NY, spent the longest part of his life there. His parents live in San Antonio as does his brother and sister-in-law.

I am from New York: born in Manhattan, raised on Long Island, educated in Manhattan, now living in Upstate NY.

I say all of this because while this is great chili -- fabulous chili -- the southern-isms in this recipe irritate the hell out of me. But Shane would only let me publish this with the Dukes of Hazard phrasing left in. (Stupid good ol' boy.)

I'd recommend letting the flavors meld in the fridge for 24 hours before eating. Simply reheat in the microwave. -- Laura Rebecca

Shane-boy's Texas Bane 'n' Beef Chili Recipe

"This recipe makes a lot of damn chili!" - unknown


45 oz kidney beans, drained
45 oz black beans, drained
30 oz peeled whole tomatoes, cut in quarters, drained
12 oz tomato paste
12 oz diced tomatoes
2 lbs ground beef
2 Spanish onions, sliced into big chunks
1 Zucchini, chunked
24 oz mushrooms, sliced
12 oz pickled 'n' sliced jalapenos
4.5 oz minced garlic
8 tbsp olive oil
6 tbsp cumin
6 tbsp chili powder
6 tbsp garlic salt
6 tbsp salt
6 tbsp honey
3 tbsp oregano
3 tbsp pepper
1 tbsp cayenne pepper
1 tbsp habenero hot sauce
1 cup beer (Corona is best)


Drain ingredients to keep the final product from getting all watery; the black beans will break down and liquefy after being cooked for a while. Put tomatoes into big pot along with beans and tomato paste and beer, over medium-high heat, bring to boil, stirring all along.

Brown meat and 4 oz garlic in large skillet with 4 tbsp oil and spices (high heat), about 12 minutes. Drain meat juice into a saucepan and put the mushrooms in there on high heat, cook for about 10 minutes until nice and soft. Dump meat into the pot and stir.

Cook onions and zucchini and 4 oz garlic in large skillet with 4 tbsp oil until translucent and caramelized, with spices (high heat), about 6 minutes. Dump veggies into pot and stir. Dump jalapenos into pot and stir. Add remaining spices, and hot sauce to taste. Cook till it gets all gooey (about 40 minutes) and then it's ready to serve!

Sour cream
Corn Bread
Tortilla Chips
Cheddar & Monterrey Jack Cheeses
Dr Pepper, to drink

Grade: Immediately after cooking, B-; After 24 hours, A+


Unknown said...

The recipe has been officially renamed as follows:

Emilio Zapata Revolutionary Tejas Chili

Note also: It is easy to make this into a veg chili by removing the beef and adding some more zuchinni (or whatever suites you).


Laura Rebecca said...


Thank you. Viva la revolucion. (ReasonInRevolt is my husband, the author of the chili recipe.)

Incidentally, for the non-veggie chili, I'd leave out the mushrooms & zucchini completely. It tastes great but I find it a bit jarring to find in chili.