Tom Wayman Chili
Submitted by kimmaly
Beanless Texas-style chili built on 4 pounds of sirloin, both ground and cubed, with bold chili powder, cumin, and a generous pour of hot sauce. All-beef and slow-simmered until thick, fiery, and fork-tender. Feeds ten.
YIELD
10 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsFour pounds of sirloin. No beans in sight. This is chili the way Texas intended it.
Half the beef goes in ground, the other half cubed, giving you two textures in every spoonful. The meat browns in butter (yes, butter) before meeting a trio of green peppers, onions, and garlic sauteed in the drippings.
A quarter cup of chili powder, earthy cumin, and a full ounce of hot sauce build layer after layer of slow-burning heat. Then it simmers covered for an hour and uncovered for another thirty minutes until everything thickens into a rich, meaty bowl of fire.
Pro Tips
- Using both ground and cubed sirloin is the move here. It gives you a thick, spoonable base with satisfying chunks of tender beef throughout
- Sauteing the vegetables in the beef drippings rather than fresh oil adds another layer of savory depth. Don’t skip that step
- The uncovered simmer at the end is where the chili thickens and concentrates. If you want it even thicker, let it go an extra 15 minutes
- Start with half the hot sauce and taste as it simmers. You can always add more heat, but you can’t take it back
Ingredients
Directions
In a large cooking pot brown meat in the butter.
Pour off ⅓ cup liquid from meat and sauté green pepper, onion, garlic and parsley in separate skillet until tender.
Add to meat mixture and stir in chili powder, salt, pepper and cumin.
Add tabasco and tomatoes. Simmer entire mixture 1 hour covered, remove lid and simmer at least 30 min longer.
Stir occasionally.
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