AWARD WINNING TEXAS CHILI - 'Til it tastes good

There is nothing, and I mean NOTHING, more perfect than a steaming hot bowl of Texas chili on a cold day. The perfect balance of meat and spice, chili is not only delicious, it’s also one of the simplest dishes to make; whether you are cooking for 4 or 40, chili will please them all. You can serve it with cornbread, or make it into Frito pie; there are so many options! The chili-bilities are endless! BUT YOU BETTER NOT LET ME CATCH YOU PUTTING BEANS IN IT. EVER. I’LL KNOW IF YOU DO AND I’M GOING TO JUDGE YOU. Sorry…I have strong feelings.

Look, beans are delicious, but they don’t belong in Texas chili. I hear Cincinnati is the place to go if you’re into weird shit like that.

What gives me the right to be so judgy, you ask? Other than just being judgy in general, I’m a chili champion! I mean, not like a big time Terlingua chili champion, but I do have a few wins under my belt because of this chili, so I feel like that makes me an expert.

Here’s how I throw it together

Ingredients:

3 lbs of Pure Pastures grass fed/finished beef stew meat (you can use ground beef or chili grind, but I like the texture of stew meat best)

2 (at least) 12oz Lone Star beers…for the chili…more for you

1 - 10oz can Rotel - hot (or at least original)

1 - 28oz can crushed tomatoes

A little bacon grease or cooking oil to brown the meat in

‘Til it tastes good - Chili powder (a lot), onion powder, garlic powder, salt, black pepper, cumino, cayenne pepper, jalapeno powder

When I tell you that chili is easy, I really mean it. IT’S EASY. Chili is a feeling; don’t overthink it.

1) Melt the bacon grease in your Dutch oven, and throw the beef in. IMMEDIATELY throw in a good amount of all the spices EXCEPT salt and cumino. You will add those and more of the other spices at the end, so just add about half of what you think you will want right now.

2) Brown the meat and spices until the spices become very aromatic. Add Rotel, crushed tomatoes, and beers before the spices start to burn.

3) Bring this mixture to a boil, reduce to simmer, and cover. Check on it/stir it often so it doesn’t burn to the bottom. Add more beer if it reduces down too much.

4) Once the meat is tender (2-3 hrs) dump in the second round of spices including the salt and cumino. Cover and turn the heat off. Now is the time when the magic happens; all the flavors are getting to know each other under that lid.

5) After 30 mins to an hour, turn the heat back on and break up the chunks of stew meat (if you used it instead of ground beef or chili grind). Check it for seasoning. Does it taste good? If so, you’re done! If not, add some more spices until it tastes good to you.

Chili is a marathon, not a sprint. I’ve heard you can make it in a slow cooker, but I’m not an authority on new fangled equipment like that. I do know that cooking it low and slow in a cast iron Dutch oven will result in a rich, delicious, meaty Texas Red Chili that any cowboy would be proud of. Cover it with diced red onions and shredded cheddar cheese and CHOW DOWN!

NO BEANS NO BEANS NO BEANS NO BEANS NO BEANS NO BEANS NO BEANS NO BEANS NO BEANS