Prep 10 mins
Cook 2 hrs
This recipe is from Cindy Wilkins, 2 time national chili cook-off winner. This is a true Texas chili, no beans....just meat and "gravy". It was featured on Throwdown with Bobby Flay. Cindy said she doesn't use fresh onions and peppers in her chili because you can't predict how hot, how flavorful, etc, the fresh ones will be. That's why she prefers to use the powders. This is great as is, but I really use it to stuff poblano peppers, stirring in lots of shredded monterey jack cheese!
- 2 tablespoons olive oil
- 2 lbs sirloin steaks, cut into 3/4 inch cubes. The meat is easier to cube if it is partially frozen
- 1 (14 ounce) can beef broth, Swanson's is suggested
- 1 (8 ounce) can tomato sauce, Hunt's is suggested
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 1⁄2 teaspoon jalapeno powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, ground
- 1 teaspoon chicken bouillon granule
- 1 teaspoon beef bouillon granules
- 5 tablespoons red chili powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1⁄4 teaspoon brown sugar
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 2 teaspoons chili powder
- 1 1⁄2 teaspoons ground cumin
- In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
- Add the tomato sauce and beef broth and simmer for 1 hour.
- Add the next 7 ingredients, stir and simmer for 35 more minutes.
- Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
- Add the last 5 ingredients and cook for 10 more minutes.
- Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.
I omitted the bouillon granules to keep the sodium down. I used all the ingredients only once. When called for the second and third time I just omitted because I found no need for it! Plenty of flavor as is! I used chuck pot roast that I trimmed of fat and cubed. After adding the broth and tomato sauce I added the spices. The flavor was not lost with the 3 hour cooking that I did. I actually found the garlic a bit strong. But we like that! I didn`t top the first night. DH did use sour cream. The leftovers we did top with some shredded cheese and Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell!. Thanks for the comfort food!
Wow!!!! This was spicy...the hubby and I love spicy/heat...but this was like over the top...I made as posted...but I have to tell you to add lots of sour cream to lower the heat...the flavor is amazing...you just need to get past the heat...I did serve it with the cheese and sour cream....because there's just two of us I plan to add pinto beans to the extra and serve it over elbow noodles...made for "For Your Consideration" tag game...
Finally, a "REAL" chili recipe (NO stinking beans). I make chili to feed a crowd of 30-50+ people at our local shelter on occasion, and have no choice but to do the ground beef and bean variation (I'm not rich). But for hubby and I, we indulged in this one. I made this for Football Sunday. After it was done, I transferred it to a crock pot set to "warm". We ate this from 1 p.m. until about 8 p.m. and polished it off between the 2 of us (Hubby ate more than me). There was only 1 thing I changed... and that was the jalapeno powder. I never found it in the store, so I sliced a small jalapeno down one side, scraped the seeds and ribs out, and added it whole during Step #3 for the 35 minutes. I then fished it out before going onto Step #4. I think it worked out just right. I served the chili with shredded cheese, sour cream, sliced scallions and oyster crackers. I think I may try this "gravy" recipe next time I need to make the ground beef and bean batch for the crowd. The flavor is really, really good. Thank you for posting. (Made for Week 9 Football Pool win)