Champ Chili
Submitted by Daisy900
Four pounds of diced sirloin, three jalapeños, crushed garlic, and cumin make this beanless chili a heavyweight contender. Thick, meaty, and built to win any cookoff pot you enter.
YIELD
12 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis ain’t your weeknight ground beef chili. Champ Chili earns its name with four pounds of hand-diced sirloin steak, seared hard and simmered with jalapeños, crushed garlic, and a generous shake of cumin.
No beans. No filler. Just big, beefy chunks swimming in a thick, spicy tomato broth that gets better with every stir.
The “secret ingredients” are left to your own imagination, but the bones of this recipe are rock solid: real steak, real heat, real flavor.
Chef Tips
- Dice the sirloin into bite-sized chunks yourself. Pre-cut stew meat is usually too large and from tougher cuts.
- Brown the beef in batches so it sears instead of steams. Crowding the pan kills your crust.
- Sauté the jalapeños, garlic, and onion in butter (yes, butter) for a richer, rounder base than oil gives you.
- Add corn paste or arrowroot slurry at the end to thicken. Start with a tablespoon and stir constantly to avoid lumps.
Ingredients
Directions
Sauté peppers, garlic, and onion in butter.
Add worchestershire sauce and cumin to taste.
In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder.
Add first mixture (onions, etc), tomatoes, chili and water as needed.
Bring to a boil rapidly, while stirring constantly.
Reduce heat to very low while stirring, and add secret ingredients to taste.
Add corn paste or arrowroot to thicken if desired.
Stir constantly and taste often.=
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