Tennessee Chili
Submitted by skittlez30
Hearty beef chuck chili simmered low for hours with kidney beans, stewed tomatoes, chili powder and a secret hit of cornmeal for body. A Southern-style bowl that warms you from the inside out.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
3 hrsThis ain’t no 30-minute shortcut chili.
Tennessee Chili takes its sweet time, and that’s exactly what makes it so dang good.
Chunky beef chuck gets browned until crusty, then simmers for over two hours with stewed tomatoes, kidney beans, beef stock, and a bold spice blend of chili powder, cumin and oregano.
The secret weapon? A tablespoon of cornmeal stirred in to thicken things up and give the broth that velvety, stick-to-your-ribs texture you want on a cold night.
Pro Tips
- Cut the beef chuck into true half-inch pieces so they hold their shape through the long simmer without falling apart into mush.
- Don’t rush the uncovered simmer at the end. That’s where the chili concentrates and develops its deep, rich flavor.
- Start with 4 tablespoons of chili powder and taste before adding more. You can always go hotter, but you can’t dial it back.
- Cornmeal thickens without making things gloppy the way flour can. Stir it in early so it has time to cook through.
Ingredients
Directions
Brown beef.
Drain excess fat.
Stir in onion, green pepper and garlic; sauté until vegetables are softened, 3 minutes.
Stir in next 7 ingredients; cook 2 minutes.
Add remaining ingredients.
Bring to a boil; reduce heat, cover and simmer 1 hour.
Simmer uncovered 1 to 1½ hours more.
Discard garlic and bay leaves.
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