Braden Family Cookbook

Chuck Braden

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JUNKYARD CHILI                             Jerry Hall - Ewa Beach


Phase 1: 

3 tbsp. peanut oil
5 pounds boneless cross-rib roast, in ˝ to 1/4 inch pieces
1 pound lean pork 1/4"  -  ˝" pieces
2 tbsp. crushed fresh garlic
3 15 oz. Cans chicken broth (or substitute5 ˝ cups fresh)
4 medium onions, diced
˝ cup finely chopped green onions

 Phase 2: 

1 cup Gebhardt (or other good quality) chili powder
˝ cup ground cumin
3 15 oz. Cans of tomato sauce
2 large green bell peppers, diced
1 large yellow bell pepper, diced
1 pound chorizo pork sausage
2 jalapeno peppers, seed in, minced finely
1 tsp. salt or to taste
Fresh ground pepper to taste

Phase 1: 

Heat oil, sauté meat and garlic until lightly browned over moderate heat.  Stir in broth and onions, simmer for 30 minutes. 

Phase 2: 

Add remaining ingredients and simmer 2 hours.  Makes 2 gallons, about 32 servings.