Cin Chili

"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!"
photo by teresas photo by teresas
photo by teresas
photo by cinchili photo by cinchili
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
2hrs 10mins




  • 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.

Questions & Replies

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  1. Rita1652
    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 Recipe #97531. Thanks for the comfort food!
  2. teresas
    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 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...
  3. rosie316
    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)
  4. nemokitty
    This was a different chili for us. It looked very tomatoey at first but turned out great. I left out the bouillon, used chopped jalapeno and only used the ingredient list once. We also had a side of beans in case someone needed them. Made for Rookie Tag Game 2013.
  5. Annacia
    Yummy chili. I have never seen jalapeno powder so I added some slices and cut back on the cayenne. The rest went by the recipe and was very worth the time spent. What better to do on a winter afternoon. I went ahead and made the full batch as this is just the sort of thing that I love to have in the freezer in serving size portions. Served with some corn bread for a warming and comforting meal in a bowl.



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