Rochelle Stidham

E-T Publisher

Olí San Antone Chili

This recipe was submitted by my good friend Joyce Whitis who received it from one of her friends. As the weather turns colder, recipes like this will warm your heart and soul. Enjoy!

Do you have a great recipe for moms on the go? Send it to


3 TBL bacon drippings

2 1/2 cups yellow onion

2 TBL garlic, minced

2 lbs. ground top sirloin

2lbs. lean pork butt, ground

1 1/2 tsp. fresh ground pepper

2 1/2 tsp. salt

1 1/2 tsp. whole cumin seeds

1/2 cup chile powder

1/4 cup Ancho chile powder

1 quart beef stock (low sodium)

1/2 tsp. lemon juice

2 TBL oregano

2 TBL Masa Harina


Render bacon in a saucepan and reserve drippings. In large pot, heat bacon drippings over medium high heat until bottom of pot is coated. Add diced yellow onion and fry until the edges begin to turn clear and soften. Add garlic and continue to cook for two minutes until mixture is fragrant. Add beef, pork butt, black pepper, salt and cumin to the onion mixture and cook until meat has browned somewhat and released juices. Stir in both pure chili powders, then add beef stock and bring to a simmer. Add the Masa Harina and stir well. Continue to simmer on low heat for 30 minutes, covered and stirring occasionally.