Ingredients:

2 ½ lbs lean ground sirloin (turkey, for those watching fat)

1 small white onion

½ can "Coors Light" beer ( you might need a 6-pack if it’s a rainy afternoon)

12 oz “Ben Jack Larado’s” Famous Bloody Mary Mix w/a Pickled Asparagus Spear in each bottle

½ can "Ranch Style Beans" (Black Label) (optional)

15 oz can whole tomatoes (packed in their own juice)  Use the Best!

1 ¼  cup Branch Water (tap water for city folks)

1 – 4 oz package “Ben Jack Larado’s” Complete Chuckwagon Chili Seasoning Mix 

Chop up the onion. (If your eyes ain’t waterin’ it wasn’t hot enough. Please chop up one more of those weak sisters!)

Pour ¼ cup of the water into the pot.  Pop the top on that Silver Bullet and pour in ½ the can.  Add the chopped onions.  Cook this mixture 10 minutes.

Next add the meat.  The trick here is to cook the meat without stirring too much.  (If you do, the meat will turn to mush.)  Just before the meat is completely done, dump all the Chuckwagon Chili Seasoning in and stir gently 7 to 8 times around the pot.

Now add our famous Bloody Mary Mix, the tomatoes, and ¼ cup of the water.  Stir gently 6 to 8 times around the pot.  Bring to a low simmer for 15 minutes.

Add the remaining water and the beans.  Let this good smellin’ stuff simmer slowly for about an hour, fillin’ your whole house with the aroma.  Stir 5 to 6 times around the pot.  Turn the heat off from under the pot.  Do not stir, letting the chili  set for a few minutes.

The meat shouldn’t have much fat in it, but here is where you get rid of what’s left.  Take a shallow spoon, gently dip the liquid fat off the top of the chili.  Stir about 5 or 6 times, let set a few minutes more and dip the fat off again.  Serve with a dollop of Ben Jack Larado's Yellow Jack Mustard.