Jess Poling's Chili

Jess Poling’s chili is a multi-hour project that earns its long simmer. Eight pounds of coarsely ground sirloin (not standard ground chuck) is the foundation, and the bigger meat texture gives the chili real bite that 80/20 supermarket ground beef can’t match.

The holy trinity here is onions, bell peppers, and celery, finely chopped and sweated down before the meat browns. Sirloin is lean, so draining the limited fat after browning matters less than it would with fatty cuts, but a quick skim keeps the chili from getting greasy on the surface.

The 5 to 6 hour simmer is non-negotiable as the recipe author insists. That length of time lets the chili powder bloom fully, the tomatoes break down, and the meat absorb every layer of seasoning. The bean question is a classic chili debate. Add 4 cans of pintos if you want them, or leave them out for traditional Texas-style chili. Serve in deep bowls with cornbread, shredded sharp cheddar, and chopped raw onion.

Chef Tips

• Use coarsely ground sirloin as written. Standard ground chuck is too fatty and finely ground for this style.
• Brown the beef in batches. Crowded pans steam meat instead of searing it, killing the flavor base.
• If the chili sticks during the long simmer, add water a splash at a time and stir thoroughly.
• The longer it simmers, the better. 6 hours produces noticeably more developed flavor than 4 hours.

Variations

• Add 2 squares of unsweetened chocolate and 1 teaspoon of cinnamon during the simmer for a Cincinnati-style spice depth.
• Stir in a bottle of dark beer in place of some of the water for richer braised flavor.
• Top with pickled jalapeños, sour cream, and corn chips for a loaded chili night.