Roadkill Chili

Yesterday started off with no power. What a blessing! First of all, we are all healthy and we did not have to have any discussions about technology or screen time with the kids. The animals were all safe. The roads were clear and we have a fireplace. Even better, we have plenty of firewood to keep us cozy during the outage. Kudos to Fannin County Electric Coop for keeping our power sabbatical to a minimum. Living is the country has very few downsides. It is a small price to pay to live in a place we love so dearly.

In the morning, before the power came back on we played games, read books and took a nice nap. In the afternoon, we made a big pot of chili. Today, I’m sharing our family’s favorite chili recipe.

Growing up in Texas, we always served chili with saltines or corn chips along with cheese and maybe some chopped onion. My husband is from Indiana so we also serve our chili Midwestern style. In our home, you can choose the Texas toppings and/or over macaroni noodles. In the beginning that seemed a bit odd, but after 27+ years it has grown on me.

This morning I went to church thinking about what a blessing God can make even out a power outage. Life is good and God is better!

"And God is able to bless you abundantly, so that in all things at all times, having all that you need, you will abound in every good work. “

2 Corinthians 9:8

Yield: 12

Roadkill Chili

prep time: 10 minscook time: 2 hour and 15 minstotal time: 2 hours and 25 mins

This is a family favorite that is mildly spicy for young kids but it can spiced up for those that need a little extra kick.


  • 2# ground lean beef
  • 1# cubed stew meat
  • 2 medium onions, blended to liquid 
  • 1 T. garlic powder
  • 1/2 t. salt
  • 15 oz can tomato sauce 
  • 2 T. chili powder
  • 1/2 t. cumin
  • 1 qt. beef bone broth
Mix these dry ingredients together in a separate bowl and save for later.
  • 4 T. chili powder
  • 2 T. ground cumin
  • 1 T. garlic powder
  • 1 T. sugar
  • 1 T. smoked paprika
  • 1/2 t. dried cilantro
  • 1/4 t. cayenne pepper
  • 1/4 t. white pepper
10 minutes before serving you will need:
  • 1 T. chili powder
  • 1/4 t. cumin powder
  • Salt to taste.


Getting it started:
  1. Cook meat and onions in a cast iron pot until browned.  Add garlic powder, salt, cumin, tomato sauce and chili powder.  Cover meat with the bone broth until meat is fully covered.  After everything is in the pot, cook for 90 minutes until tender. Stir occasionally.
After 90 minutes:
  1. Add your bowl of dry spices and cook an additional 45 minutes.  You may need to add more broth or water to get it to a consistency you like.  We usually make it pretty thick.  Cover your pot during this second step to maintain the consistency.  Stir occasionally.
  2. Ten minutes before serving add an additional 1 T. chili powder, 1/2 t. cumin and salt to taste.   Enjoy!


This is our family's favorite chili!  I grew up in Texas so I always grew up having chili served with saltines or corn chips, cheese and onion.  My husband grew up in Indiana so we serve it Midwestern style now, too.  He likes his chili served over macaroni noodles.  It seemed odd at first, but over the past 27 years it's grown on me.

This recipe calls for beef bone broth.  You can buy in by the carton at the store, but once you know how to make your own, you'll never buy it again!  It's super easy and a fraction of the cost!  Watch for that recipe.

I also specifically mentioned using a cast iron pot.  I still have some stainless steel pots and pans around, but I specifically eliminated all non-stick cookware years ago.  The only exception I make is the inner pot in my electric pressure cooker.  Teflon, especially when used at high heats, has been associated with cancers and a variety of other health issues.  I'll mention more about cast iron later but know there is a method to my madness.
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Roadkill Chili

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