Go Back Email Link
Print Recipe

Chili

This is all about being a solid Texas-style bold, beefy and spicy chili.  Nothing more than a bunch of meat, a little tomato sauce and a metric buttload of spices layered in three different batches to create a savory, complex heat. This chili is spicy but not nuclear spicy while also bringing out the beefiness of the meat.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Chili
Servings: 8

Equipment

  • Dutch oven or pot with tight-fitting lid
  • Colander

Mise en place

Main Ingredients

  • 2 lb. tri-tip steak cut into 1/2" cubes
  • 1 lb. 80/20 ground beef
  • 2 8 oz. cans "El Pato" tomato sauce
  • 2 C beef broth
  • kosher salt
  • EVOO

Spices You Will Need:

  • paprika
  • ground cumin
  • dried oregano
  • cayenne
  • ancho chili powder
  • pasilla chili powder
  • guajillo chili powder
  • hatch chili powder
  • ground black pepper
  • ground white pepper
  • garlic powder
  • onion powder
  • beef bullion
  • chicken bullion

To Make the Light Chili Powder

  • 3 T paprika
  • 1 T ground cumin
  • 2 T dried oregano
  • 1/2 t cayenne

To Make the Dark Chili Powder

  • 2 T ancho chili powder
  • 1/2 t pasilla chili powder
  • 1/2 t guajillo chili powder
  • 1 t paprika
  • 1 t dried oregano
  • 1 t ground black pepper
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/4 t ground cumin

To Make Spice Dump #1

  • 1 T onion powder
  • 2 t garlic powder
  • 2 t beef bullion
  • 1 t chicken bullion
  • 1 T paprika
  • 1 T dark chili powder
  • 1/2 t cayenne
  • 1/4 t black pepper

To Make Spice Dump #2

  • 1 T hatch chili powder
  • 2 T dark chili powder
  • 2 T light chili powder
  • 1 t cumin
  • 1/4 t white pepper

To Make Spice Dump #3

  • 1 t onion powder
  • 1 t garlic powder
  • 1/4 t cayenne
  • 3/4 t light chili powder
  • 1 T cumin

Method

Before You Start Cooking

  • Make light and dark chili powders
  • Make spice dumps

Make Chili

  • Season Tri-tip cubes and ground beef well with kosher salt and grey in the dutch oven with a little olive oil over medium heat for a minute or two, then drain in a colander. Rinse most of the fat off under the faucet (trust us).
  • Drain almost all of the fat from the dutch oven, too.
  • Add the rinsed meat back in the dutch oven, add tomato sauce and beef broth and bring to a low boil for 5 mins, then reduce to a low simmer.
  • Add Dump #1, stir, cover, cook on low 1 hour
  • Add Dump #2, stir, cover, cook 45 mins
  • Add Dump #3, stir, cover, cook 15 mins
  • Serve with sharp cheddar cheese, diced onions and whatever fixins you like.