World Champion Chili
Submitted by liwewe
Texas-style competition chili with cubed round steak, bold chili powder, and cumin simmered low and slow for 2.5 hours. No beans, no shortcuts, just pure beefy heat the way Texans do it.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsIn Texas, chili means one thing: beef, chili peppers, and not a single bean in sight. This competition-style bowl starts with three pounds of round steak hand-cut into half-inch cubes, not ground, because real chili has chunks you can sink your teeth into.
The meat simmers for an hour and a half with grated onions and garlic in chicken broth until fork-tender. Then a heavy pour of chili powder and ground cumin go in with tomato sauce for another hour of low, slow cooking that builds deep, layered heat.
No fillers, no frills. Just a pot of red that lets the beef and the spice do all the talking.
Pitmaster Tips
- Cut the round steak into even half-inch cubes so every piece cooks at the same rate
- Grate the onions instead of chopping; they melt into the broth and thicken the chili naturally
- Seven tablespoons of chili powder is not a typo; competition chili goes bold or goes home
- Taste and adjust the cumin in the last 30 minutes; it intensifies as it simmers
Ingredients
Directions
Sauté the beef in a large skillet.
Put into a large pot and simmer, covered, with onions, garlic, and broth for 1½ hours.
Add the tomato sauce, chili powder, and cumin.
Stir; simmer on low for another hour.
Add water if needed.
Stir occasionally.
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