It’s Monday night in October, which means another chance to watch football and enjoy a warm, hearty meal like Beef Chili. Sure, turkey chili has its place, but tonight its beef for dinner and a lot of it in this chili recipe—the carnivores in your life will love you for it. Serve with cheddar cornbread, FRITOS® Corn Chips, or saltines on the side; just be sure it is done before kick-off.
Chili is a dish of preferences: some like it hot, with more beans, chunky tomatoes, or hearty and meaty—like any soup, there are endless variations. This recipe is the hearty and meaty variety and makes about 8 quarts, so there’s plenty to invites friends over for the game. If the game isn’t exciting enough, pass some Chipotle Tabasco Sauce to liven things up!
5 pounds ground beef
2 medium onion
4 coves garlic
3 cans chili beans
2 cans black beans
3 cans kidney beans
2 cans Rotel tomatoes
1 package Carol Shelby’s Chili Mix
5 cans stewed tomatoes
1 cup mild green chilies
3 cubes beef bouillon — dissolved in 1 cup hot water
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon Paul Prudhomme Meat Magic
1 tablespoon liquid smoke flavoring — if desired
1 cup red wine
salt and pepper — to taste
Mix onion powder, garlic powder, Meat Magic, oregano and cumin in a small dish, set aside. Mince onion and garlic. It is important to add onion power and garlic powder even though fresh onion and garlic are already part of the recipe because one enhances the other.
Saute 1/3 of the onion and garlic in a large skillet with 2 tablespoons oil until softened. Add 1/3 of the meat (small batches of 1-2 lbs will allow the meat to brown better) in the skillet and brown over medium-high heat. Brown meat without breaking up too much in order to maintain some good sized chunks. As the meat is browning, sprinkle with 1/3 of the mixed spices. When meat is browned, add 1/3 cup of the red wine to loosen any browned bits and simmer to evaporate some of the wine, 2-3 minutes. Repeat these steps with each batch. Transfer each to stock pot.
While meat is browning, add the following to a 10-12 quart pot: Puree stewed tomatoes in a food processor or mash with hands until desired texture is obtained. Drain beans (except chili beans) and to the pot along with the chilies and Rotel tomatoes. Continue adding the batches of browned meat and onion to the larger pot when done.
Dissolve beef bouillon in 1 cup of hot water, and add to the pot with liquid smoke and 1/2 of the Carol Shelby’s chili seasoning (more can be added, to taste). Bring to a boil, reduce heat to simmer. Once all the ingredients are in the pot, cook covered for 1-2 hours, stirring occasionally, or place in a crock pot on low for up to 6 hours.
Mix masa flour (little yellow packet in the chili mix package) with 1/2 cup of water in a small bowl until smooth. Add to chili and cook for about 10 minutes – this will thicken the chili and round out the flavors.
Serving Ideas: Serve with cheddar corn bread on the side and sprinkle with cheese and scallions.