I call this Saturday Cowboy Chili because I usually start this in the morning and let it cook for most of the day to tenderize the meat. After all, this is chili con carne, meaning chili with meat. I always believe if you take the time to make something good, make a big batch and freeze some for another time. In this recipe I use chipolte chiles in adobo sauce because it adds a nice smokey flavor along with some nice heat. This recipe makes about 1 gallon. Serves 8 to 10.
Ready
- 2 lbs lean round steak (or flank steak), cut into ½-inch cubes
- 3 lbs lean ground beef (chili grind if you can get it)
- 5 Tbsp vegetable oil
- 2 cups onion, finely chopped
- 4 cloves garlic, finely minced
- 14 oz beef broth
- 2 cans (15 oz.) tomato sauce
- 1 can (12 oz.) tomato paste
- 2 Tbsp minced canned chipotle chiles in adobo sauce, or to taste
- 8 Tbsp chili powder
- 2 Tbsp oregano
- 2 Tbsp ground cumin
- 1 Tbsp salt
- 1 tsp black pepper
- 4 Tbsp yellow cornmeal or masa flour
- 2 -15oz. cans small red kidney beans or pinto beans
- 8 oz of pilsner beer (to add liquid when needed)
- Garnish
- Shredded Monterey Jack cheese
- Finely chopped raw onions
- Sour cream
- Sliced fresh Jalepeno peppers
Set
- Large heavy pot
- Wooden spoon
Go
- Heat oil in large pot. Add onions, cook until soft and golden.
- Add meat in small batches, turning and searing constantly until meat starts to brown.
- Add and stir well, garlic, beef broth, tomato sauce, tomato paste, and chipoltes. Stir until blended.
- Stir in chili powder and remaining seasonings.
- Cover. Cook at low heat for 3-4 hours.
- Add beans, stir and heat through.
- Serve with garnish of Monterey Jack cheese, chopped raw onions, dallop of sour cream and fresh jalepenos.
What you should know
If you like yours a little more spicy, add 1 tsp crushed red peppers or hot sauce to taste.