Bud's Sunday (2-21) Chilli

A serious weekend chili built on the rare-but-smart move of using two cuts of beef: cubed sirloin tip for chunky bites and ground beef for the binder. The cubed beef stays meaty and toothsome through the long simmer; the ground beef breaks down into the broth and gives every spoonful that classic chili-meat texture. Most recipes pick one or the other; this one’s better for using both.

The spice load is no joke: 6 tablespoons of chili powder and 4 of cumin for ten servings. That sounds aggressive but it’s the right amount for a chili that has to compete with three cans of tomatoes, two pounds of beef, and a generous splash of wine. Cilantro and oregano round it out with a Tex-Mex herbal lift.

The cool-and-reheat step in the directions is the secret that almost everyone skips. An hour cooling, then reheating before serving, lets the flavors marry in a way that fresh-from-the-pot chili never quite hits. Even better: make it the day before.

Pro Tips

• Brown the cubed sirloin separately in batches before adding to the pot for deeper Maillard flavor.
• Drain the ground beef thoroughly; chili gets greasy fast with two pounds of meat.
• Use red wine specifically; white doesn’t have enough body for a long chili simmer.
• Top with shredded sharp cheddar, diced raw onion, and a dollop of sour cream.

Variations

• Add 1 square of unsweetened chocolate at the end for mole-like depth.
• Substitute black beans or pinto beans for chili beans.
• Stir in 1 chopped chipotle in adobo for smoky heat instead of the hot pepper sauce.