500-Mile Chili

This no-bean chili goes all in on meat: cubed stewing beef and chorizo sausage browned together with onion, garlic, and diced jalapeno, then simmered for over two hours in Mexican beer and tomato sauce with chili powder and cayenne.

Using cubed stew beef instead of ground gives this chili a chunky, substantial texture. The long simmer breaks down the connective tissue in the stew meat until each piece pulls apart with a fork, while the chorizo crumbles and distributes its paprika-laced fat throughout the pot.

Adding the cayenne and chili powder while the meat is still browning blooms the spices in the hot oil. This step toasts the dried chili particles and releases their volatile oils, creating a deeper, more complex heat than just stirring spice into liquid.

Two hours uncovered after the initial covered simmer reduces the liquid into a thick, concentrated sauce that clings to the meat. This is a chili you eat with a fork, not a spoon.

Chef Tips

• Brown the meat hard before adding liquid. That fond on the bottom of the pot is concentrated beef flavor that dissolves into the chili as it simmers.
• Stir often during the covered phase. The tomato sauce and chorizo fat settle and can scorch on the bottom.
• Mexican beer adds a light, malty sweetness that balances the heat. A lager style works best here.

Variations

• Bean version: Add canned pinto or kidney beans in the last 30 minutes for a more traditional bowl.
• Smoky chipotle: Replace the cayenne with a chopped chipotle in adobo for a smokier, deeper heat.
• Ground beef swap: Use ground beef instead of cubed stew meat for a quicker-cooking, more traditional grind.