EAK’s Bowl of Red (Chili)
In Texas, Chili has no beans in it and this makes a perfect chili for The Walking Taco or a decadent ChiliMac—mac and cheese topped with chili!. You can offer beans on the side for those who want to add beans. I make this chili all winter long and serve it with a side of jalapeno-cheddar cornbread. I often double the recipe and freeze one batch to have on hand for weeknight dinners.
1 pound ground sirloin
1 pound ground chuck
2 large yellow onions, finely chopped
1 12-ounce bottle of Lone Star or Corona beer
2 10 oz. cans Fire-Roasted Rotel tomatoes with Chiles
6 ounces tomato paste
1 Tablespoon freshly ground cumin
1 Tablespoon freshly ground oregano leaves
1 Tablespoon dehydrated garlic
2 teaspoons kosher salt or more to taste
1 Tablespoon Ancho Chile powder
1 Tablespoon New Mexican Chili Powder
½ teaspoon Chipolte Chile Powder
½ teaspoon cayenne pepper, optional if you want the extra “kick!”
In a large heavy-bottomed pot, brown meat and onions for about 15 minutes or until onions are translucent. Add beer, Rotel tomatoes and tomato paste and stir. Stir and simmer for a few minutes, then add spices. Stir thoroughly. Cover pot and cook on a low heat for 2 hours. Stir occasionally to break up the pieces of tomato and make sure all the spices are well incorporated.
If chili is too thick, additional water or beer may be added, but add slowly and cautiously or it will get too thin. This can be made up to 2 days in advance and re-heated gently on the day of the party.
Note: Chili is very thick right out of the refrigerator and thins as you heat it.
ALL RECIPES ©ELIZABETH KARMEL 2020