Yet Another Chili
Submitted by Aria
Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you’ve got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that’ll win any cookoff.
YIELD
10 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsLook, the world does not need another chili recipe. But this one earned its spot.
What sets it apart is three kinds of meat: ground beef and ground pork for body, plus chunks of seared steak for those hearty bites that make you stop and nod. Then there’s the liquid situation: a full can of beer and a shot of tequila go in the pot, adding a malty depth and a sharp little kick you won’t find in your average weeknight chili.
It simmers uncovered for two hours, which means the flavors concentrate and the texture thickens without any flour or cornstarch tricks. This is lid-off, low-and-slow, stir-it-when-you-remember-to cooking at its best.
Pro Tips
- Brown the steak and ground meats separately, and drain the fat before adding to the pot. The recipe means it when it says DON’T USE THE FAT.
- Leave the lid off the entire time. That’s how you get thick, spoonable chili instead of a soupy mess.
- Add beans an hour before you’re done, not at the start. They’ll hold their shape and won’t turn to mush.
- Wait until the last 30 minutes to do your final spice adjustment. Flavors concentrate as the liquid reduces, so early seasoning can get overpowering.
Ingredients
Directions
Sauté onions in butter.
Add chopped pepper, celery and green onions.
Add peppers, spices, tomatoes and tomato paste.
Add beer and tequila.
Brown meat in olive oil and add to the mixture.
Cut the steak into small pieces and brown.
DON’T USE THE FAT.
Stir it up and let it cook.
Don’t use a lid. It usually takes 2 hours or more.
Wait until it’s almost done to put the final adjustment on the spices.
Add the beans about 1 hour before it is done.
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