OSU Navy Drill Team Chili Recipe
This chili recipe goes back to my Oregon State University days. If a recipe can endure decades, I’d say it’s stellar. What do you say?
OSU Navy Drill Team Chili Recipe
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours, 25 minutes
Ingredients
2 lbs. hamburger
1 medium onion, diced
Salt and Black Pepper to taste
1 can of pinto beans
1 can of kidney beans
2 cans of black or chili beans
1 can of diced tomatoes
1 can diced green chilies
1 T. minced Garlic
1 T. dark Chili Powder or Chimayo
1 t. ground Cumin
1 t. Mexican Oregano
1 t. Marjoram, whole leaf
Cayenne – if you dare – to taste
1 can of a basic lager (beer)
Instructions
- Fry hamburger in large stock pot with onion and salt and pepper until the onions are translucent.
- Add beans, tomatoes, spices, and beer.
- Lower heat to low and allow to simmer for several hours. Stir frequently. Do not allow chili to burn.
- Garnish with raw diced onions, shredded cheddar cheese, crackers, and Tabasco Sauce.
Does the original drill team get any credit for taste testing this?? I mean, we were essentially “lab rats” to determine toxicity levels and other sundry side affects such as peeling lips and blistered tongue. I seem to recall Jalapeños and other highly picante peppers as well. Just a thought…
Eric,
If I remember correctly you and I were working together, using my Dad’s recipe as a base, and cooking in Larry Vellucci’s Kitchen, to create that first batch of OSU NROTC Drill Team Chile. It has gone through many versions since, but that is the basic inspiration.
You can always add more heat to this recipe and contrary to your evaluation it is quite edible – both then and now.
Semper Fi there Sailor! Thanks for posting!
Z