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3 Hours, 30 Minutes
Amount per serving
- Calories: 340
- Fat: 11.9g
- Saturated fat: 3.6g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 5.5g
- Protein: 28.2g
- Carbohydrate: 26.4g
- Fiber: 1.1g
- Cholesterol: 79mg
- Iron: 3.3mg
- Sodium: 436mg
- Calcium: 52mg
- 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)
- 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.
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