Denver Delight Chili
Submitted by Ctwilks
A Texas-style no-bean chili with cubed beef round and pork loin slow-simmered in beef broth, tomato sauce, and a bold blend of chili powder, cumin, and paprika. Fork-tender meat, big flavor.
YIELD
10 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsNo beans. No tomato chunks. Just meat, broth, and a wall of spice. That’s how they do chili in Denver.
Cubed beef round and boneless pork loin get browned in batches, then braised low and slow in beef broth and tomato sauce for a full two hours. The spice blend is serious: a third of a cup of chili powder backed up by cumin, paprika, garlic powder, sage, thyme, dry mustard, and a touch of brown sugar to round out the heat.
By the time it’s done, the meat is fall-apart tender and the broth has thickened into a rich, deeply flavored sauce.
This serves 10, so it’s built for game day, cookoffs, or feeding a crowd.
Chef Tips
- Brown the meat in three batches. Crowding the pot steams the cubes instead of searing them, and you lose that caramelized crust
- Add the spices during the second hour of simmering, not the first. This keeps them vibrant instead of turning muddy
- The chili tastes even better the next day once the spices have had time to fully meld
- Serve with cornbread, shredded cheese, and a dollop of sour cream
Ingredients
Directions
In a Dutch oven or saucepot, heat oil until hot; add ⅓ each of the beef and pork cubes.
Cook, stirring frequently, until brown on all sides, about 5 minutes.
Using a slotted spoon, remove meat to a plate, repeat twice with remaining meat.
Drain off any excess fat in pot; return all meat to pot.
Sprinkle with black pepper and celery salt; stir to coat meat.
Add beef broth and tomato sauce. Bring to a boil; reduce heat to low; simmer, covered, until meat is nearly tender, about 1 hour.
Stir in chili powder, minced onion, cumin, paprika, garlic powder, brown sugar, sage, thyme and dry mustard; simmer until meat is very tender, about 1 hour.
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