Chili

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:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 3 Hours, 30 Minutes

Nutritional Information

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

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. 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. 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. 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. 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. 5. Return chili to a slow simmer and cook, uncovered, 1 hour, stirring occasionally.
  6. 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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