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T.B.'S Chili - Chicago South Side Style
Torrance Brown
Carter Temple CME Church, Christian Methodist Men
8-10,12 oz. cans both light and dark kidney beans,
1 Large Texas yellow onion diced
As many as you want hot peppers of all colors chopped
1-2 large bell peppers different colors diced (discard seeds)
2-5 lb. of ground beef, and or ground turkey, and or ground lamb
1/4 container of real honey
4-tbs. sugar
3 tsp. Tabasco Sauce
One 12 oz. can of Budwiser beer
1/2 cup of brandy
Sprinkle to taste with Mexican chili powder and Texas chili powder
Sprinkle to taste with garlic salt
Crackers or oyster crackers
32 ounce container of ice cold water to drink

In large chili pot slowly simmer beans. While beans are cooking start dicing onions and peppers, then fry them in separate skillet. Cook about 10 minutes; add a sprinkle of chili powder and sugar to the onion mixture. Remove from skillet and stir into pot with beans. Cook meat (until brown) cooking lamb and turkey and or beef separately. Add cooked lamb to the pot first and stir, then add turkey or beef. Pour in 1/2 cup of brandy, and let simmer for 15 minutes.

Next add one 12 oz bottle of your favorite beer. Stir in dry ingredients, Mexican and Texas chili powder, sugar, and garlic salt. Follow with 2-tbs. honey, and 3 tsp. of Tabasco sauce.

Simmer on a slow fire for approximately 30 minutes, stirring occasionally.

Serve and enjoy with crackers.

Don't forget your glass of ice water.