Chili

Chili Recipe
Photo: Oxmoor House

Sometimes you just don’t mess with a classic. This Texas-style recipe takes chili back to its true Western roots. If you like, you can add beans to stretch the dish—but try it first as it’s meant to be..

Yield:

Serves 16 (serving size: 3/4 cup chili and 1/2 cup rice)

Total time: 3 Hours, 30 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 3 Hours, 30 Minutes

Nutritional Information

Calories 340
Fat 11.9 g
Satfat 3.6 g
Monofat 2.5 g
Polyfat 5.5 g
Protein 28.2 g
Carbohydrate 26.4 g
Fiber 1.1 g
Cholesterol 79 mg
Iron 3.3 mg
Sodium 436 mg
Calcium 52 mg

Ingredients

Chili:
4 tablespoons chili powder
2 tablespoons New Mexico chili powder
1 tablespoon ancho chili powder
3 tablespoons olive oil, divided
4 pounds trimmed tri-tip beef (or sirloin), cut into 1/4-inch cubes
1 medium-sized red onion, minced
4 garlic cloves, minced
3 serrano chiles, minced, with seeds
1/2 pound hot breakfast sausage
3 tablespoons ground cumin
1 teaspoon ground cayenne
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup lower-sodium tomato sauce
1 cup dark beer
1 teaspoon kosher salt
Finishing Spice Mixture:
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon ancho chili powder
Remaining Ingredients:
8 cups cooked rice
Fat-free Greek yogurt, pickled jalapeños, lime wedges, cilantro leaves (optional)

Preparation

1. Add first three chili powders (through ancho chili powder) to a medium skillet. Toast over medium heat until fragrant, stirring constantly, about 2 to 3 minutes. Remove powders from pan, and reserve.

2. Heat 2 tablespoons olive oil in a 6-quart pot. Add beef to pan, and cook, in batches, until browned on each side. Remove and reserve. Add 1 tablespoon olive oil and onion; cook until beginning to soften, about 3 minutes. Add garlic and serrano chiles, and cook until fragrant, 1 to 2 minutes. Add breakfast sausage, breaking up with a spoon, and cook until brown, about 3 minutes.

3. Return beef to pan, and stir in toasted spices. Cover with 6 to 8 cups warm water. Allow chili to come to a gentle simmer; cover, and simmer slowly 1 1/2 hours.

4. In a small skillet, toast cumin, cayenne, onion powder, and garlic powder over medium-low heat until fragrant, stirring constantly, about 1 to 2 minutes. Add spices to pan; stir in tomato sauce, beer, and salt.

5. Return chili to a slow simmer and cook, uncovered, 1 hour, stirring occasionally.

6. Add all ingredients for finishing spice mixture to a small skillet. Toast over medium-low heat until fragrant, stirring constantly, about 1 to 2 minutes. Add to chili, and cook 30 minutes. Serve warm, over rice, garnished as desired.