Company Chili
Submitted by barbaraann
Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.
This ain’t your weeknight dump-and-stir chili. Company Chili is a two-day affair, and that overnight rest is what separates good chili from legendary chili.
Chunky beef chuck simmers low and slow in beef broth with a heavy coat of chili powder, cumin, and oregano until the meat practically falls apart at the sight of a fork.
Flour thickens the broth into a rich, velvety sauce that clings to every bite.
After a night in the fridge, the flavors meld and deepen into something you’d swear took a week to build.
Reheat, fold in warm pinto beans, and serve with a generous dollop of sour cream and a squeeze of lime that cuts right through the richness.
Chef Tips
- The overnight chill is not optional. It’s what makes this chili special. Plan ahead and your patience will be rewarded.
- Cut the beef into true 1-inch chunks. Smaller pieces will disintegrate during the long simmer; you want tender chunks, not shreds.
- Reheat gently in a double boiler or on very low heat to prevent the bottom from scorching.
- Serve alongside hot cornbread and a simple fruit salad to round out the meal.
Ingredients
Directions
ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces.
In a skillet heat oil to hot.
Add beef. Stir until color changes but does not brown.
Lower heat, stir in garlic.
Combine chili powder, cumin and flour.
Sprinkle meat with chili mixture, stirring until meat is evenly coated.
Crumble oregano over meat.
Add 2 cups beef broth and stir until liquid is well blended.
Add salt and pepper.
Bring to a boil, stirring occasionally.
Reduce heat; simmer partially covered over low heat for 1½ hours.
Add remaining broth and simmer 30 minutes longer.
Meat should be almost falling apart.
Cool well, refrigerate over night to flavor.
(This is most important.)
Reheat on top of double-boiler. Heat beans, drain, stir into chili.
Serve on individual plates, adding a good dollop of sour cream.
Squeeze lime juice over each portion .
Cut the other lime into wedges and place a wedge onto each plate.
Serve with hot corn bread and various fresh fruits.
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