red river mud chris congdon upstairs project

Red River Mud

official "chili" of the upstairs project

  • 1 lb   ground beef
  • 1 lb   ground pork
  • 1 lb   stew meat
  • 3      dried chipotle peppers (seeds & stems removed)
  • 1.5 T ground cumin
  • 3 t    paprika
  • 2      medium sweet onions
  • 4.5   garlic cloves
  • 1.5 t  salt
  • 4T     massa harina corn flour
  • 1can  diced tomatoes (15 oz)
  • 1can   crushed tomatoes (15 oz)
  • 1 can pinto beans (15oz)
  • 16-20 oz water

Chili powder and additional chipotles to taste.


Dump tomatoes and beans into stew pot.  Take a minute to cut stew meat into smaller chunks, if appropriate, and set aside for a bit.  Chop one onion coarsely and throw it into a skillet as you brown the ground beef.  Dump into stew pot.  Chop other onion finely and brown in skillet with ground pork.  Dump into stew pot.  Take the stew meat pieces outside and sear them on the grill (or just brown them in the skillet) and dump into the stew pot.  Throw in the chipotles, all spices and water.  Simmer for about an hour, stirring occasionally.  Add massa harina to thicken.  Simmer at least another hour.  Taste it.  If you choose to add more chipotles or chili powder, now’s the time, but you’ll want to simmer for yet another hour.   Don’t eat it today.  Let it sit in the fridge overnight.  This is thick chili.  Works well in a bowl, on nachos, or even as taco filling.

GF = all of these ingredients are gluten free, so if you are careful to thoroughly clean all cooking surfaces and utensils before you start (use a brand-new sponge), you should have chili safe for Celiacs and others who require a gluten-free diet. 

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