Chili was is one of my first loves. I love making it almost as much as eating it. This is recipe can be condensed into a single dump, but I think this method allows the spices to dissolve more efficiently. You won’t be disappointed.
I like mine on the hot side, so adjust the chile to suit your palate.
- 2 tablespoons olive oil
- 2 pounds sirloin cut in ¼-inch cubes
- 16 oz. chick, beef or veggie broth
- 1 (8-ounce) can Mexican tomato sauce
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 1 teaspoon pasilla powder
- 1 tsp. white pepper
- 1/2 teaspoon salt
- 1 tsp teaspoon ground black pepper
- 1 tsp. light chili powder
- 4 tablespoons red chili powder
- 1 teaspoon garlic powder
- 1 teaspoon chimayo pepper
- 2 teaspoons ground cumin
- 1 tbsp paprika
- 1 tsp. black pepper
- 1 teaspoon chimayo pepper (or omit if you think you’re reaching your heat-intake limit)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons chili powder
- 1 tsp. dried Mexican oregano (see note)
- 1 1/2 teaspoon ground cumin
- In a cast iron pot, heat olive oil over medium-high heat.
- Add the beef and cook until browned.
- Season with salt and drain off the excess grease. Add the tomato sauce and broth and simmer for 1 hour.
- Add all of the ingredients from Batch one, stir and simmer for 35 more minutes.
- Add Batch two to the pot and cook for another 20 minutes, stirring often.
- Add Batch three and cook for 10 more minutes.
- Let cool and store in an airtight container in the refrigerator.
Cook’s Notes: For an excellent vegetarian version, substitute the beef with 8 oz. baby bella mushrooms, chopped into ¼-inch cubes and 1-1/2 cups toasted, coarsely crushed pecans. Braise the mushroom in 2-1/2 tablespoons of butter before adding the first batch of ingredients.
Source: Dave Cathey