I love homemade chili. I mean the thick, rich, spicy kind of chili, the kind that'll stick-to-your-ribs. The cowboy kind.
Over the years I have tested different variations and finally came up with my favorite recipe. In this recipe, I use a combination of different cuts of meat that give a hearty texture and good bite to the chili, instead of just hamburger. The combination of meats gives this chili a thick and hearty consistency. The Masa Harina used in the recipe adds a subtle southwest flavor and gives thickness to the chili.
I use three different cuts: regular ground beef, ground chili meat, and fine dice stew meat. Here's what they look like:
Regular Ground Beef
Coarse Ground Chili Meat
Fine Dice Stew Meat
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Ingredients
- 2 pounds fine dice stew meat
- 1 ½ pounds ground beef
- 1 ½ pounds coarse ground chili meat
- 2 tablespoons oil
- ½ cup Masa Harina or AP flour
- 1 large onion diced
- 4 cloves garlic minced & mashed
- 12 oz can tomato paste
- 29 oz can tomato sauce
- 12 oz bottle beer I used Shiner Bock
- 32 oz carton beef broth
- 3 tablespoons chili powder
- 1 tablespoon crushed red pepper to taste
- ½ teaspoon ground red pepper to taste
- 2 tablespoons ground cumin
- 1 tablespoons salt to taste
- 1 teaspoon ground black pepper to taste
Instructions
- Add onion and sauté until onion softens slightly. Add garlic and sauté until aroma develops. Add tomato paste and cook, while stirring, until tomato paste begins to brown.
- Add beer and broth and stir well, deglazing the pan.
- Add all remaining ingredients; bring to a boil, then reduce to a simmer. Cook for 45 minutes on low heat, stirring occasionally. Adjust seasoning to taste. Serve hot with cornbread, chips, cheese, and sour cream.
Notes
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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