The heat wave got knocked out of the park a couple of weeks ago, and it looks like we might be in for a long winter. So, that means it’s chili season.
2 tablespoons olive oil
2 pounds sirloin cut in ¼-inch cubes
16 ounces chicken, beef or vegetable broth
1 (8-ounce) can Mexican tomato sauce
1 tablespoon onion powder
2 tablespoons granulated garlic powder
1 teaspoon pasilla chile powder
1 teaspoon white pepper
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon light chili blend powder
4 tablespoons ancho chile powder
1 teaspoon garlic powder
1 teaspoon chimayo pepper
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon fresh ground tellicherry black pepper
1 teaspoon chimayo pepper (or chile de arbol for more heat)
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons chili blend powder
1 teaspoon dried Mexican oregano
1½ teaspoons ground cumin
• In cast-iron pot, heat olive oil over medium-high heat. Add beef and cook until browned. Season with salt and drain excess grease. Add tomato sauce and broth, then simmer for 1 hour.
• Add all ingredients from Batch One, stir and simmer 35 minutes. Add Batch Two, then cook 20 minutes, stirring often. Add Batch Three and cook 10 minutes.
• Let cool before storing in an airtight container in the refrigerator.
• For a vegetarian version, in place of the beef use two 12-ounce packages of Quorn brand crumbles.
• Serve with any or all of these: steamed white rice, pinto beans, corn chips, saltine crackers, cornbread, spaghetti, chopped onions, grated cheddar cheese, chopped fresh serrano or jalapeno peppers or with a fried egg on top.
Source: Dave Cathey